Recipe Instructions:
INGREDIENTS
▢1 cup Fresh Ginger Roots Peeled
▢1/4 cup Freshly Squeezed Lemon Juice
▢2 cups Filtered Water
▢1 teaspoon Turmeric Powder
OPTIONAL - TO SWEETEN
▢2-3 drops Stevia Drops
▢1/8 teaspoon Cayenne Pepper
INSTRUCTIONS
Peel the fresh ginger roots with a teaspoon or a vegetable peeler.
Slice the peeled roots into thick slices and place them in the jug of a high-speed blender along with all the remaining ingredients.
Blend on the high-speed setting (speed 8/9 of a Vitamix) until the ginger is pulsed into tiny pieces.
Place a large sieve over a large mixing bowl, pour the liquid over the sieve, and use a spoon to press the ginger paste forming in the sieve. This releases the maximum ginger juice into the bowl.
Keep the ginger paste remaining in the sieve to spice up a curry sauce. Keep in the fridge for a few days or freeze in zip-lock bags.
Transfer the ginger juice into small shot glasses or a large sealed glass bottle and refrigerate for at least 3 hours.
Serve very cold, drink in one sip or with a straw if too acidic for your teeth.
STORAGE
Store in the fridge for up to 1 week in a sealed glass bottle or freeze in ice cube trays for up to 3 months.
