How to Use Ginger in Juice
Fresh ginger has a clean, spicy flavor. It stimulates the palate and has long been taken for digestive discomfort and used in remedies for the common cold. Fresh ginger is bought in its root form, a woody, stubby stalk that needs to be peeled before it can be used. It can also be purchased in powdered or pickled form, the latter regularly siding the plate in Japanese restaurants. For juice, fresh ginger root is the way to go.
Instructions
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Choose a juice that will combine well with the ginger. Ginger has such a strong flavor that you want to put it in a juice that complements it without the flavors colliding. Apple or pear juices are mild and do very well with a strong added taste, while a heavy Concord grape or super tart grapefruit juice may clash unpleasantly. Orange juice will be brightened by the addition as long as the juice is fresh and not sour tasting.
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Peel the root with a peeler or small paring knife. You can buy small pieces of the root, or larger pieces that have several "arms" attached that you can break off as you need. For juice, you won't need very much ginger. Figure a teaspoon for every 8-ounce glass as plenty.
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Grate the peeled root with a hand grater. You will notice the root getting stringy and fibrous as you grate it. You can use these fibers in your juice if you like or discard them.
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Add the grated ginger directly to the juice and stir vigorously, or place it in a jar with a lid and shake. The ginger will settle to the bottom of the glass, but if you don't want it floating in your juice, let it steep for several minutes and then strain it out with a mesh strainer.
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Tips & Warnings
Blend the ginger and the juice together with a standard or immersion blender. This will help dissolve some of the root into the juice, especially if it has been finely grated previously.
