Ginger Juice Recipe

Peel and chop

Peel 200 g fresh ginger root using the edge of a spoon or a vegetable peeler, then roughly chop into 1–2 cm pieces so it processes evenly.

Blend with water

Place the chopped ginger in a high-speed blender with 400 ml of the cold water. Blend on high for 45–60 seconds until the mixture is very smooth and fragrant.

Strain solids

Pour the blended ginger through a fine-mesh sieve or cheesecloth set over a bowl. Press or squeeze firmly to extract as much liquid as possible. Discard or reserve the fibrous pulp for use in smoothies or baking (optional). You should get roughly 250–300 ml of ginger concentrate depending on ginger juiciness.

Dissolve sugar

In a small saucepan combine 100 g granulated sugar with 100 ml water (from the remaining 400 ml). Warm over low heat, stirring until the sugar fully dissolves to make a simple syrup. Remove from heat and let cool slightly. (If using honey, skip heating—stir honey into warm, not boiling, liquid.)

Combine juices

In a pitcher, combine the strained ginger concentrate, the 60 ml fresh lemon juice, the cooled simple syrup, and the remaining 300 ml cold water. Stir well and taste. Adjust sweetness by adding more syrup or honey, and adjust strength by adding more cold water to reach your preferred intensity.

Add ice and optional fizz

Add ice cubes to glasses or to the pitcher to chill. If you prefer a carbonated drink, top each glass with sparkling water (about 100–150 ml per serving) instead of still water when serving.

Garnish and serve

Pour ginger juice into glasses over ice. Garnish with lemon slices and fresh mint leaves if desired. Serve immediately. Store any leftover ginger juice in a sealed container in the refrigerator for up to 3–4 days; stir before serving as separation may occur.