When making fresh ginger juice at home, no, you don’t have to peel ginger before juicing it. Some people choose to forego peeling because there are beneficial compounds in ginger skin. Others choose to skip peeling because it can be rather tedious. Should you choose to peel your ginger, the biggest tip I can give you is to use a small metal spoon (think cereal spoon).
When I’m removing the outer skin of ginger, I use a regular spoon, or a grapefruit spoon. Both allow you to easily work around all the ins and outs of ginger and remove as much skin as possible. Once you’ve decided how to prepare your ginger, get to juicing. Homemade ginger juice has so much potential, so let’s take a look at juicing ginger and what you can do with your ginger juice and ginger pulp.
Download Five Delicious Juice Recipes
First, Choose Your Ginger Wisely
I personally opt for organic ginger to avoid unwanted chemicals used in the growing process. The more you learn about commercial farming practices, the more likely this is to become a priority for you. I know my eyes were opened when my kids were little because one of them needed to eat organic for medical reasons.
You’ll also want to make sure there aren’t any moldy spots on your ginger before purchasing it, or before juicing it (especially if it’s been in your fridge for a while). Depending on the type of juicer you have, try to select ginger pieces that will easily fit in the chute without you needing to cut it first. A little cutting isn’t the end of the world, but I like to choose produce that can just be washed and juiced.
Big tip: if you plan on juicing apples, keep an eye out for smaller apples. You can juice apples whole (there’s no need to peel, core, or remove the seeds). I ended up saving myself loads of time by buying apples on the smaller size.
Related Article: Do You Need to Peel Carrots Before Juicing Them
Types of Juicers
There are two main types of juicers sold commercially: masticating juicers and centrifuge juicers. Many argue that a masticating juicer is the best type of juicer however, if you’ve been to juice shops or a juice bar, you’ll see that they use centrifuge juicers. I own both, so let me tell you a bit about them.
A masticating juicer moves slower, but usually produces a higher yield of juice. When we chew, that’s also called mastication, and that type of juicer has mechanisms that somewhat behave how our mouthes do when they chew. In terms of speed, I wouldn’t say that this type of juicer is sooooooo slow that you waste a lot of time. It’s more like, you’ll spend an extra 5 – 10 minutes juicing, especially if you’re making a large batch (something I do often).
Alternatively, centrifuge juicer spins a blade incredibly fast. As the produce hits the blade, soft pulp is ejected to one side whilst juice comes out of the other side. The spinning blade is usually connected to a mesh strainer, and the strainer’s holes can get clogged if you use the juicer for an extended amount of time. To combat this, in between juices, pour a cup of water into the juicer. That can help clear the strainer’s holes. Don’t forget to take your juice out of the way when doing this. You want to put an empty cup in place of your juice container to catch the water.
Both types of juicers can handle unpeeled ingredients, small-seeded fruits, leafy greens, hard ingredients (carrots, beets, etc.), and more. They both also do well juicing fruits with a hard core, such as pineapple. It’s not advised to juice whole fruits that contain large seeds such as persimmons, as they can damage the blades and mechanisms. If the fruit has large seeds, you’ll want to remove the seeds before juicing.
If you’re planning to juice stone fruits (peach, nectarine, etc.), you’ll need to remove the stone (pit) first, no matter what type of juicer you’re using.
Both juicers tend to not do as well with very soft fruits, such as banana and dates. Rather than juice them, it purées them. Be sure to read over the manual of your juicer to fully understand what it can and cannot do well.
I’ll also add this: centrifuge juicers can handle citrus fruits pretty well whilst masticating juicers produce a lower yield. It’s not that they can’t juice the citrus fruits, it’s that they’re less efficient at juicing citrus fruits. Now, let’s take a look at some of the things you can do with your ginger juice.
Make Ginger Juice Ice Cubes
You’ll need fresh ginger root and ice cube trays to pull this off. You’ll start by making your own ginger juice at home. Transfer the juice into the openings of your ice cube trays. Pop it in the freezer and you’re ready to go. Personally, I like to use ice cube trays that are silicone on the bottom and come with a lid. This makes it super easy to pop out a cube when you need it.
One of the benefits to making ginger juice ice cubes is that you can juice a large amount of ginger in one go and easily preserve it in a single serving size. Ginger juice ice cubes have a range of uses as well. Here are a few ways you can use them:
- Thaw one cube for an instant ginger shot.
- Place a ginger ice cube into a mug and cover with hot water for an instant tea.
- Grab a one or two ginger juice ice cubes to use when cooking. You can add them to sauces, ragouts, soups, and more.
- Thaw a cube or two of ginger juice and add it to a fresh juice.
Make Homemade Ginger Shots
We often hear about the amazing anti-inflammatory properties, health benefits, and digestive system benefits of drinking the fresh juice of ginger. However, I’m sure that like me, you’ve seen how expensive ginger shots can be. The good news is that you can make these at home and have your own supply. You can also tailor the flavor of your juice/shots to meet your needs. Not everyone can handle full strength ginger (I know I can’t), so you can dilute your shot with water or other fresh juices.
I love to juice pineapple and strawberries to add to homemade ginger shots and my kids love this mix as well. It’s really a matter of personal preference, but don’t be afraid to experiment with different ingredients and different ratios. If you plan on incorporating ginger shots into your daily routine, I suggest creating several flavours you enjoy and rotate through them.
If you’re not sure where to start, look online at juice bar menus and see what they’re combining. There’s a good chance you’ll like something on offer. You can also look into food combining and the overall health-promoting compounds in your juices. For example, one reason you’ll often see pineapple juice paired with ginger juice is because of the digestive enzymes in pineapple. When you put the two together, they really are an amazing digestive aid for those who need that type of support.
If you’re one person making ginger shots, you can freeze portions of ginger juice to ensure you’re getting as much of the nutrient content as possible. As fresh homemade juices age in the fridge, their nutrient content can start to diminish. You’ll also want to know this though: some juices when frozen and thawed develop a bitter taste. If you’re not sure how your juice will hold up, freeze and thaw a small amount to test how it tastes after the process.
Download Five Delicious Juice Recipes
Make Ginger Tea at Home
Ginger tea has been known to have immunity-boosting properties and has been celebrated for helping many people heal common cold symptoms including a sore throat. You can add your homemade ginger juice to hot water to have a tea. I’d suggest adding a little lemon and honey as well. Whilst this isn’t the same as using a ginger tea bag, you’ll still be able to enjoy the anti-inflammatory qualities ginger has to offer.
Other great ingredients to add to your ginger tea:
- Lemon Zest
- Turmeric
- Black Pepper
- Citrus Fruit Juice
- Maple Syrup
- Manuka Honey
Make Homemade Ginger Ale
So many commercial ginger ales aren’t loaded with real/fresh ginger. In fact, many commercial beverages use artificial flavourings to create the taste of ginger. An easy way to make homemade ginger ale is to start by adding carbon to your water. You’ll need something like a Soda Stream or Aarke to do this.
From there, add a little maple syrup, vanilla extract, and ginger juice to your carbonated water. Give your ingredients a gentle stir with a spoon or straw, and enjoy. If you find that this is something you enjoy, you can continue to make it with fresh ginger juice, or, you can purchase dehydrated ginger root and make an infusion instead.
Add Your Fresh Ginger Juice to Salad Dressings
Ginger is a low-calorie powerhouse that makes for a great nutrient-dense addition to homemade salad dressings. It can add quite the zing to your dressings if you have time to make one. If you’re short on time, you can always use a store bought salad dressing, then drizzle a little ginger juice on your salad as well.
What’s great about ginger is that it pairs so well with a range of other ingredients including fruits and vegetables. I wouldn’t suggest using your homemade ginger juice in creamy salad dressings such as ranch dressing. Here’s a few salad dressing ideas for you if you have the time:
- Strawberry Ginger Salad Dressing (this would taste amazing with some kind of feta salad)
- Peach Ginger Salad Dressing (this would tase good with a ground pork and tomato salad)
- Blackberry Ginger Salad Dressing (this would be good with a shredded chicken salad)
- Lemon, Turmeric, Ginger Salad Dressing
- Balsamic Ginger Salad Dressing
For each of these dressings, I would make them as a vinaigrette. Be sure to mix them well before each use, as the ingredients will separate when stored in the fridge.
How to Use Your Ginger Pulp
After you’ve made your fresh ginger juice, don’t throw away the soft pulp that’s leftover. It can be used in cooking recipes that call for fresh ginger. Personally, I love using ginger pulp in Asian dishes.
Your ginger pup can also be used in cookies, cakes, smoothies, and more. If you plan on using the ginger pulp, you may want to peel the ginger before juicing it, but it’s not a total necessity. The ginger skin will be mixed in with the pulp and most people won’t be able to detect its presence.
Answering Your Ginger Juicing Questions
Can I make ginger juice using my food processor?
Not really. A food processor will create more of a pulp or paste. Technically, you could use your food processor, then strain the results. However, this won’t be very efficient and your ginger juice yield will be on the low side.
Could I make ginger juice in my blender?
Technically yes, but you’d also need a fine mesh strainer, a nut milk bag, or something similar to the two. First, you’d blend the ginger on high speed. Then you’d transfer the contents of your blender to the strainer. You’ll need to apply force or pressure to squeeze out as much of the juice as possible.
Additionally, you’ll need to use quite a bit of ginger to pull this off since most blenders need a minimum amount of food/liquid to operate properly. Like a food processor, this isn’t the most efficient way to juice ginger, but also not impossible.
Can I juice whole lemons to add to my fresh ginger juice?
Yes, you can juice whole lemons. However, you’ll want to peel some of the thick skin first. Whilst seed removal isn’t necessary before juicing, I personally remove the thick outer layer of citrus fruits before juicing them to make sure the final juice has a smooth consistency.
Before I start the juicing process, I like to use a zester to zest my lemons. Citrus zest adds loads of flavour to recipes without you needing to use the whole fruit. Once I’ve zested, I use a paring knife or serrated knife to remove the thick skin. I don’t find the pith (white part) to be a significant concern, and leave some of it on. Then, I juice the whole lemons without breaking them down further into slices etc.
Could I use a garlic press to make fresh ginger juice without a juicer?
No, you won’t be able to efficiently juice ginger with a garlic press. What you’ll end up with is minced ginger, and it’s great for cooking with.
Do you know of an easy way to clean a juicer after using it?
A great way to quickly clean a juicer after using it is to put one or two cups of water into a measuring cup and pour it into the juicer whilst it’s on. This gets water into all of the parts and quickly cleans them. Then, disassemble your juicer and clean each part as normal. It’s a good idea to clean a juicer right away, because if all the bits dry, you really have to scrub them off.
How much juice will I get from a piece of ginger?
It will depend on several factors. First, the size of the ginger. Smaller pieces will yield less juice than larger pieces. Second, the type of juicer you use. As I shared above, masticating juicers usually have a higher yield. Overall, the average piece of ginger isn’t going to yield a huge amount of juice. I usually get 1 – 2 ounces per ginger root.
Could I use a vegetable peeler to peel my ginger before juicing it?
Yes, you can use a vegetable peeler on ginger. The thin skin of ginger also allows for you to use a spoon to peel the ginger, which some chefs insist is easier.
What can I do with vegetable peels and fruit peels after I’ve made homemade juices?
Vegetable peels and fruit peels are amazing for your compost bin! They can add a range of nutrients to your soil. If you’re unable to compost, depending on the peel, you may be able to use it as a garnish for salad and other side dish. You can also add fruit and vegetable peels to smoothies.
If I peel my ginger, what can I do with the ginger peel after?
Some fruit and vegetable peels such as ginger peel or pineapple peel would be great to use in a flavour infusion. You could infuse milk, cream, or water. To do this, you’ll need to heat the liquid, then add the ginger peel. Allow it to steep like you would tea, then strain it with a fine mesh strainer. I’d suggest steeping for at least 10 minutes, it not a bit longer.
Whilst the skins of fruits and vegetables won’t impart as much flavour as the whole fruit/veg would have, you still end up with a nice delicate flavour. Additionally, some of the beneficial compounds make it into your infusion.
You can use your infusion for sipping, or even making delicate pastry desserts. Like ginger juice, an infusion has a lot of potential to shine.
Could I add ground ginger spice to juices rather than juice fresh ginger root?
You could, but there are a few considerations. You’ll get more of the health benefits of ginger by juicing the root into your fresh juice. Additionally, you’ll need to source high quality ground ginger spice to pull this off.
The next thing to consider is that when you add a spice powder to a beverage, you’ll need to use some kind of frothing tool to make sure it’s fully incorporated. You’ll most likely still have some grit/small particles in your drink. If you’re OK with that, then it’s not an issue.
If you want the loud flavour of ginger, you may want to juice the ginger rather than use a powder. Many spice powders are less potent when compared with their fresh counterparts. Now, if you’re all out of ginger root, but love the flavour, of course you should go for it. Just be sure to blend or froth the final beverage to ensure the ginger powder is fully mixed in.
I find that a lot of my juices are bitter. Have any tips?
First, I’d ask about the quality of your raw ingredients. Many people agree that organic produce tastes better, so I’d consider that. Next, I’d look at your juice recipe. If it has you using several bitter greens, cucumber, and ginger, it’s not going to taste awesome. For a tastier juice, you’d need to incorporate sweeter produce such as apples or carrots.
I’d next assess the age of your juice (along with the ingredients). Juices that are apple heavy tend to do well sitting in the fridge for several days. Some juices don’t fare as well and by day three they have a bitter aftertaste. The same is true of frozen juices. Some orange varieties especially, once juiced, frozen, and thawed, have an awful bitter aftertaste. Been there, done that, wasted a lot of good money and oranges.
If you’re new to juicing, I’d suggest looking up something like “sweet ginger juice recipe” online so you get an idea of the ratios to use when incorporating something like ginger that has such a strong taste. Another option is to look at online retailers such as Urban Remedy. Scroll through their juices and look at the ingredient combinations. Those should give you an idea of what will work well together versus not.
If all else fails, add a little maple syrup to your juice to help balance out the bitterness.
Do you have any tips on helping kids learn to enjoy drinking ginger juice?
Here are a few simple tips you can try, but I make no promises. Ginger is strong and mighty.
Before juicing ginger, cook with it first: you’ll want to introduce the flavour of ginger to your child alongside things they already like. For example, maybe you could make a lemon ginger chicken tender for them to try. Alternatively, you could incorporate a little grated or chopped ginger into things like pasta sauces or mac-n-cheese. Over time, they’ll become familiar with the taste so the ginger juice won’t’ be so jarring to their taste buds.
Get your kids involved: have them help shop for the produce and if they’re old enough, juice it as well. Be sure to teach them kitchen safety as you work on juicing together. When we juice around here, I get the kids involved from start to finish, and I’ve been doing that since they were little. Overall, they enjoy the process, but they really love helping create the flavour combinations and sampling as well.
Use the food ladder mentality: when you first introduce fresh ginger juice, you should start with a small amount. Start with a juice your child loves, such as apple juice, and add 1/8 teaspoon of ginger juice to the mix. Do this with your child and be their hype man. You should join them, clink your glasses together, go all out for that tiny bit of ginger juice.
Keep doing that, and increase the amount of ginger juice in the apple juice each time. Eventually, you’ll figure out your child’s threshold for ginger juice and know how much you can add when juicing other produce and making other recipes.
Should I be purchasing young ginger for juicing?
Honestly, I don’t think it’s necessary. Younger ginger is awesome when you’re making something like candied ginger, and that’s because it’s less fibrous. When you’re juicing, since the liquid is extracted, how fibrous the ginger is won’t really matter.
If you plan on cooking with your ginger juice pulp, purchasing younger ginger could be good, so there are less fibers in said pulp. I’ll also add, some people feel that young ginger has a better taste than its aged counterpart.
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