Step 1

I always suggest using organic ginger - which doesn't need to be peeled. However, if you're unable to, then scrub and peel your ginger. You can peel ginger really quickly and easily according to this method.

Step 2

Slice the ginger into small pieces, big enough to fit through the mouth of the juicer and simply feed the pieces in the machine.

Step 3

That's literally all you need to do as the juicer will do the rest, extracting ginger juice within seconds - feeding the pulp into one container and the juice into another. (See tips on how to use it below)

Step 4

To begin, chop the ginger into small pieces, around 1 inch in thickness, and add to the blender. If I'm juicing a large amount of ginger in one go (1lb/500g, for example) then I'll usually do this in two lots.

Step 5

Along with the ginger pour in around 1 cup of filtered water and blend until smooth.

Step 6

Strain the ginger juice through a nut milk bag, cheesecloth, or sieve into a container, squeezing the pulp to get as much of the liquid out as possible. Then pour in your container of choice.

Step 7

Store the fresh ginger juice either in a large, airtight glass bottle in the fridge or within smaller shot-sized bottles. This fresh juice will only stay fresh for 2-3 days in the fridge though, so my preferred method is to store any additional juice in the freezer.

Step 8

You can freeze the ginger juice into portioned ice-cubes, that way you can just pop however much you need out at a time. Fresh ginger juice is freezer-friendly for up to six months.You can defrost the juice as needed for morning shots or add the ice-cubes to smoothies, other drinks, marinades, etc.