Ginger Juice
Fresh and Spicy Liquid Gold
⏱️ 15 minutes Total Time
🍽️ 10 tablespoons Makes
15 Calories
0g Protein
4g Carbs
0g Fat
Why This Recipe Works
This intense juice is the backbone of many refreshing Burmese drinks. By pulverizing the ginger and pressing the pulp, you get a pure, fiery liquid that's much easier to mix than grated ginger.
Instructions
1
Chop the ginger into small chunks and blitz them in a food processor until thoroughly pulverized into a pulp.
2
Press the pulp through a fine-mesh strainer or cheesecloth over a bowl, squeezing hard to extract every bit of juice.
3
Discard the dry pulp and strain the juice one more time for a smooth finish.
Storage: Refrigerate for up to 5 days. Freezing is not recommended.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 5 days. Freezing is not recommended.
