Ginger Juice

Ginger is one of my favorite ingredient to use in the kitchen, and it only makes sense that I love Ginger juice. Growing up in Benin when I was younger, I loved making a “shhhh” noise after every sip indicating that it was “burning”. Believe me when I say that this drink (and the burning sensation you feel in your mouth) is magic. This ginger juice can be consumed either cold with ice cubes, or warm after being heated up on the stove or microwave. I love that it is sweet but also has a spicy/hot kick to it. You can play with the ingredients by either adding more or less sugar, not adding sugar at all, using more or less ginger, etc. Okay, now, the recipe!

Ingredients

  • 6 medium ginger roots
  • 1/2 of a large pineapple
  • 4 large lemons
  • 10 whole cloves
  • 1-2 cups of sugar
  • 12 – 15 cups of water, depending on how ginger strong you like the juice
  • 1/2 tsp vanilla extract
  • 1/2 tsp pineapple extract
  • Mint leaves

Tools

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Directions

Part 1 : Get the ginger and pineapple ready

  • Peel and cut the ginger in small chunks
  • Peel the pineapple; remove the core and cut in small chunks
       

.Part 2 : Make the juice

  • Mix the ginger and pineapple chunks, with the cloves, and blend with 10 cups of water using a blender until smooth
  • Strain the juice through a sieve or cheesecloth into a large bowl, making sure to squeeze as much of the liquid out
  • Using the remaining water, repeat the blending process with the ginger and pineapple pulp obtained from the previous step
  • Strain the juice through a sieve or cheesecloth into a large bowl, making sure to squeeze as much of the liquid out

         

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Part 3 : “Season” the juice

  • Squeeze the juice from the 4 lemons into to the liquid obtained from Part 2
  • Add sugar to your taste and mix well until all the sugar has dissolved
  • Add vanilla + pineapple extract and mix one more time
  • Transfer to a pitcher and throw in mint leaves
  • Serve over ice (or warm up) and enjoy

         

         

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Notes

  • Here, I used 1/2 of a large pineapple. If you have a medium size pineapple you can use all of it
  • I recommend the first round of blending the ginger/pineapple mixture be done in batches if you have a small blender. Here, I did it in two batches. I used 5 cups per batch (for a total of 10 cups in the first round of blending) and reserved the last 5 cups for the second round.
  • This juice can also be heated up and enjoyed as tea. For tea, I replace the sugar with some honey.
  • You can store this in a fridge for up to a week, but I promise it will not last 2 days.
  • This recipe can be done with just the main ingredient: ginger
    • You can leave the pineapple out if you are allergic to pineapple. I would reduce the amount of water to 10-12 cups.
    • The whole cloves are also optional, but I highly recommend using them because cloves’ health benefits are also plentiful
    • Finally, you can omit the mint leaves and/or the vanilla extract if you’d like but they add a little something to the drink you do not want to miss.

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Make sure to tag me @theblvckgourmet on Instagram if you try this recipe and use hashtag #bgrecipe.

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