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 to remove than I have patience to deal with 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.
WHAT YOU WILL NEED:
- 1 pound or more of fresh, well cleaned, unpeeled ginger
- Juicer or Blender
- Filtered water
- Medium-mesh strainer
Simply juice several pounds of ginger at once, following your juicer manufacturer’s recommendation for the size of ginger pieces to use. Pour juice into ice-cube trays, filling each section with a few teaspoons of juice, freeze and store. Increase the convenience factor a notch by measuring the exact amount you need into each section of the tray. Silicon ice-cube trays make for easy removal, as the cubes can become a bit sticky when frozen.
- Chop ginger into 1-inch pieces or smaller.
- 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.
- Process the ginger until well blended. It will be very thick.
- Strain ginger juice, using a medium sieve and a spoon.
- Pour strained juice into ice-cube trays
- Adjust recipes as needed (each cube will be about half water and half ginger juice).