Ginger Juice Cubes -Without A Juicer!

Ginger Juice Cubes RecipeDo you hate peeling ginger? I do. But, I use it everyday. See the dilemma?

Ginger has been used for centuries to reduce nausea and inflammation. Research shows this pungent rhizome to be as effective as over the counter medication for reducing menstrual cramps, motion sickness and inflammatory conditions, such as arthritis. Yet, that tough, brownish flesh always requires more time and patience to remove than I have  to deal with it on a daily basis.

When, I started adding ginger into my juices, I noticed that the ginger fibers clogged the juicer and clean-up took longer. After I kept finding abandoned ginger corpses in my refrigerator, I started juicing ginger in bulk. It now seems a small luxury to always have this culinary and health pick-me-up ready to go. I use my ginger cubes in drinking water, smoothies, fresh juices, green tea, ginger-lemon tea and the occasional cocktail.

Fresh is always best. But, if having the frozen juice available means consuming more ginger, freezing might be a good compromise. Using a juicer is much faster and easier than using a blender. However, some juicers do not have a strong enough motor for ginger, so using a blender and water is a good alternative. The smaller the chopped ginger pieces, the easier it will be for a blender motor to handle.

The frozen cubes idea can be used in endless ways to save money and time. If you find a bargain on bulk lemons, juice them and make lemon juice cubes. Love mint in your smoothies, but won’t pay ridiculous prices out of season? Make double-strength mint tea, cool, freeze in ice-cube trays, then use in smoothies, drinking water, tea, etc.

GINGER JUICE CUBES

Yield: 16-20 1 tablespoon cubes (1 to 1 1/4 cup ginger juice)

WHAT YOU WILL NEED:

  • 1 pound or more of fresh, well cleaned, unpeeled ginger
  • Juicer or Blender
  • Filtered water
  • Medium-mesh strainer

PREPARATION:

Simple. Just scrub the ginger so it is very clean. Then, cut off any knotty, dried up, molded or otherwise damaged sections. Finally, roughly chop into 1-inch pieces, or as small as needed to work with your blender or food processor’s motor. Because ginger is very fibrous, it is better to err on the smaller side.

Prepped Ginger

JUICER METHOD: 

  1. Simply juice several pounds of ginger at once, following your juicer manufacturer’s recommendation for the size of ginger pieces to use.
  2. Pour juice into ice-cube trays, filling each section with a few teaspoons of juice, freeze and store.

BLENDER METHOD: 

  1. Chop ginger into 1-inch pieces or smaller.
  2. Add ginger pieces to the blender in sections. I recommend only filling the blender jar one-third full at a time and adding 1 cup of filtered water.
  3. Process the ginger until well blended. It will be very thick.
  4. Strain ginger juice, using a medium sieve and a spoon to press the pulp.
  5. Pour strained juice into ice-cube trays
  6. Adjust recipes as needed (each cube will be about half water and half ginger juice). 

Straining Ginger

 

 

NOTES:

  • Convenience Tip: Measure the desired amount of ginger juice into one section of the cube tray. Then, make a fill-line mark on your tray to make your recipes with ginger juice fast!Unfrozen Ginger Cubes
  • Storage – When completely frozen, pop out the cubes from the tray and store in an air-tight glass container.
  • SAVE THE PULP! – The pulp leftover from the juicer or blender is still very useful and full of healthy polyphenols. The majority of plant polyphenols may be considered ‘non-extactable plant polyphenols’ (NEPPs). This means that the polyphenols are fused to the fiber [1,2]. When consumed in their whole plant or blended state, these NEPPs travel through our digestive tract, then into the colon, where they are digested by friendly flora, and subsequently, produce SCFAs. However, when juiced, some of these valuable compounds are removed with the fiber.Simply press the pulp into ice cube trays and fill with a little water to make it level, then freeze. These cubes can be added to a tea steeper to quickly add flavor and added anti-inflammatory benefits to any beverage.Ginger PulpGinger Cube in DrinkGinger Pulp Cube in Hot Tea

REFERENCES:

[1]  L Bravo, R Abia, F saura-Calixto. Poyphenols as Dietary Fiber Associated Compounds.  Comparative Study on in Vivo and in Vitro Properties. J. Agric. Food Chem., 1994, 42 (7), pp 1481-1487.

[2]  S Arranz, J M Silván, F Saura-Calixto. Nonextractable polyphenols, usually ignored, are the major part of dietary polyphenols; A study on the Spanish diet. Mol Nutr Food Res. 2010 Nov;54(11):1946-58.

Do you make ginger juice? If so, how have you used the pulp? Please share and leave a comment below!

Revised 1.14.16. Originally published 3.24.13

 

 

 

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