Ginger is the zingy ingredient that adds oomph to stir-fries, gives depth to spicy curries and makes the holiday season extra delicious. And as an extra bonus, this golden root packs a real health-boosting punch. Studies have shown that ginger has both anti-inflammatory and antioxidant effects, as well as nausea-fighting and sore throat-soothing abilities. So whether you’re sticking to a strictly anti-inflammatory diet or just want to give your body some TLC, incorporating more ginger into your life is never a bad idea. Introducing ginger juice, the delicious concoction that can be enjoyed in a refreshing drink or in a variety of recipes.
How to Make Ginger Juice
What you’ll need: A few pieces of fresh ginger, a peeler, blender or grater, and a piece of cheesecloth.
Step 1. Peel the ginger with a peeler or a small spoon.
Step 2. Place the ginger into a blender, cover with 1½ cups water and blend until the mixture is thick. Alternatively, grate the ginger using a fine grater (we like to enlist the help of a microplane zester).
Step 3. Transfer the ginger pulp into the cheesecloth and squeeze the juice into a glass or pitcher. Keep squeezing to get as much juice out as possible (the fresher the ginger, the more juice it will yield). And there you have it—a spicy, flavor-packed juice that’s ready to be incorporated into a cooling beverage or a range of other recipes.
How to Use Ginger Juice
Make it into a drink. While you can totally drink ginger juice straight-up, it’s pretty spicy on its own. Instead, whip up a refreshing mocktail by adding a few tablespoons of sugar, a squeeze of lemon juice, ice and some fresh mint leaves before filling the glass with water. You can also add ginger juice and simple syrup to sparkling water to make your own ginger ale. Adjust ingredients to taste. Another delicious option? Add 1 tablespoon of ginger juice to a cup of hot water with 1 teaspoon of honey to transform it into a soothing tea.
Add it to recipes. Making a curry or stir-fry for dinner that calls for fresh ginger? Sub in a few tablespoons of ginger juice instead. It’s especially great as a marinade or sauce for meat dishes, because ginger contains enzymes that help to tenderize the meat by breaking down its proteins.