Homemade Ginger Juice

Homemade Ginger Juice – refreshingly tangy, minty and sweet with a zing natural drink made with only 5 simple ingredients. Replace sugar with honey, and you have one wholesome detoxifying drink that can either be served hot or cold!

Do You Peel Ginger Before Juicing?

Yes, you need to. Although its skin is edible and not necessarily harmful, ginger skins tends to taste bitter over time which could heavily affect our homemade juice.

How To Juice Ginger?

There are actually a couple of methods to extract juice from ginger root – from the no-fuss to the arm wrestling method. Either way, you’ll be rewarded with the health benefits and versatility of this wonderful healing homemade juice.

Using a Juicer

You can juice fresh ginger using an electronic juicer like all other vegetables and fruits. This time around, there’s no need for you to peel the ginger before juicing it as the juicer will extract the juice from the skin and pulp. However, you need to wash it first and examine for any bad or moldy spots.

Using a Food Processor or Blender

This second method requires a bit more effort compared to the first one. For this recipe, I wash and then peel the ginger. Then cut them into rough chunks, enough to easily blend in a blender or food processor. Moreover, I blend it then with a cup of water until its thick and pasty. Then finally add some warm water into it and sieve using a cheesecloth. Squeeze to extract the juice and then discard the pulp.

How To Make Ginger Juice

Peel ginger using a knife or spoon to remove skin. Crush mint in a small bowl using a small pestle ( I used a wooden lemon juicer). Set aside. Then chop ginger into rough chunks, small enough to easily blend in a blender or food processor. An alternative method would be to use a microplane or fine edge of a grater . Do not cut ginger in chunks if using a grater to grate the ginger. Bring about 7 cups of water to a boil. Use a kettle or pot. While water is heating up, place ginger into a blender, cover with 1 cup water, and blend until ginger is thick and pasty.