Ginger juice

Preparation info
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Appears in

By Christine Manfield

Published 1999

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  • 2 ginger roots, minced
  • cold water


Put ginger into a food processor with just enough cold water to wet it. Blend for a minute or two, then press through a fine-meshed sieve to extract as much juice as possible. Reserve ginger pulp for flavouring a stock or sauce. Refrigerate juice in a jar.