Ginger Juice

• 2 ginger roots, minced
• cold water

Put the minced ginger in a food processor with just enough cold water to wet it. Blend for a minute or two, then press through a fine mesh sieve to extract as much juice as possible. Reserve the ginger pulp for flavouring a stock or sauce. Pour the juice into a jar and refrigerate for up to 5 days. Shake well before using.