5 ½Oz.Fresh Ginger Root – Washedpeeled, and slice.
2CupsWaterPlus more if needed
3.10Oz.Fresh Ginger Root – Washedpeeled, and slice.
1Fresh Lemon - Including peel
12Fresh Mint Leaves
Ginger Juice Without A Juicer
Wash, peel and slice the ginger. Place the ginger and water in the blender. Blend until liquify.
Place the cheesecloth over a medium cup or bowl, then strain the juice. Turn the cheesecloth to strain the juice completely. Store in an airtight container. The ginger juice will last in the fridge for 1 week or in the freezer for up to 6 months.
Wash, peel and slice the ginger. Place in a food processor. Blend to a coarse texture.Transfer to the saucepan. Add water, the lemon peel, squeeze the lemon juice in the water – then add the lemon. Next add the cinnamon sticks, lemon, and mint, and water.
Bring to a quick boil then allow to simmer for 15 minutes on medium low heat, uncovered.Remove from heat, and strain with a sieve or strainer. Enjoy warm with honey.
If you are using organic fresh ginger, we still recommend washing and peeling the ginger root prior to freezing it or using it in your tea.
Calories are estimated per serving for the ginger juice only.