Green Ginger Juice
A fresh ginger juice extract that can be used for immediate use or preserved with brandy for later use. Made using the same method as mint juice.
Ingredients
- 6 large pieces (about 3-4 inches total) Fresh ginger root, peeled and roughly chopped (Use fresh, firm ginger for best flavor)
- 1 dessertspoon (about 2 teaspoons) Water (For immediate use only)
- 1 dessertspoon (about 2 teaspoons) Brandy (Use instead of water if keeping for a few days)
Instructions
- 1Pick and clean the fresh ginger pieces. Peel and roughly chop them to prepare for pounding.
- 2Place the chopped ginger in a mortar and add a dessertspoonful of water (for immediate use) or brandy (if keeping for a few days). Pound thoroughly until the ginger is well crushed and the liquid is extracted.
- 3Transfer the pounded ginger mixture into a piece of muslin cloth. Squeeze the muslin firmly to extract all the liquid into a clean container.
- 4For a stronger yield, add a little more water or brandy to the pressed ginger pulp remaining in the muslin. Rebruise the ginger in the mortar, then press through the muslin again to extract additional juice.
