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Learn how to make ginger juice with or without a juicer! This fresh juice is packed with anti-inflammatory, pain-fighting power and is great for making drinks, as a ginger shot, or mixed in with soups.
The secret to homemade ginger juice is all about using the perfect amounts, and I’ve tested this recipe so many times, I’ve gotten the perfect ratio of water to ginger for a strong enough flavor that stands up well to mixing with other juices.
This juice would be a great addition to a pear mocktail, a sub for fresh ginger in this ginger smoothie or green apple juice, or in this homemade ginger ale.
Why You’ll Love This Ginger Juice
Ginger has long been talked about for its functional properties. Gingerol, the main compound of ginger, contains anti-inflammatory and antioxidant effects. You’ll love this homemade ginger juice because:
- Easy – All you need for this recipe is just ginger!
- No juicer needed – This recipe can be made with or without a juicer, so I’ll show you both ways.
- Less expensive – A ginger shot at a store may cost you $3 but you can make a large batch at home for under $1.
I’ve personally found this recipe energizing, especially if taken as a ginger shot in the morning.
Ingredients
You just need a few simple ingredients to make ginger juice in a blender. If making it in a juicer, all you need is fresh ginger root!
- Ginger root – Choose ginger root with firm, unwrinkled skin. It’s ok to break off parts on the ginger to get the exact weight needed! It won’t ruin the rest of the root.
- Filtered water – I prefer to use regular filtered water. But if you’re using this as a nausea aid, I recommend trying with coconut water for an extra boost of natural electrolytes. You could even use electrolyte water for this too.
Optional ingredients could include honey or maple syrup to sweeten, or lemon juice or coconut water to dilute the intensity.
Equipment Needed
It is not necessary to use a juicer, however I do find that using a juicer for ginger juice makes it more potent and flavorful.
For this recipe I used one from Jocuu, which I find easy to clean and it runs about $85.
If making ginger juice without a juicer, you will need:
How to Make Ginger Juice
It’s so easy to make homemade ginger juice with a blender or a juicer! Here is how I do both.
Blender Instructions
Step 1: Measure out ginger
Use a kitchen scale to get 5oz of ginger, then you can peel or leave unpeeled. If peeling, use the back of a spoon to scrape off the peel so a lot of ginger doesn’t go to waste.
Step 2: Blend with water
Add ginger and 1 cup of water to a blender, then blend till smooth – about 30 seconds to 1 minute.
Step 3: Strain out the ginger juice
Place a jar underneath a fine mesh strainer, pour the ginger juice through. As the ginger pulp builds up, use the back of a spoon to press it into the strainer to squeeze out juice. Discard the pulp if it gets too full (or you can re-use it for tea, in smoothies, or stir fry).
Juicer Instructions
Step 1: Wash the ginger
Scrub the ginger root well with a kitchen brush and rinse under water. You do not need to peel if using a juicer.
Step 2: Press the ginger root through the juicer
Slowly press the ginger root into the juicer, no extra water is needed. Discard the extra pulp.
Storage Ideas
- Refrigerator – Freshly juiced ginger will store well in the refrigerator in an air-tight container for about 1 week.
- Freezer – If you don’t plan on using it all within a week, you can freeze it! I recommend using an ice cube mold to freeze the juice in individual servings that can be added to mocktails or sauces.
Storage tip – As the juice sits, some of the ginger will settle to the bottom of the glass. Shake well before serving.
Serving Suggestions
I’ve listed a few ways I have loved using this homemade ginger juice in recipes, but my favorite has been as a ginger ale substitute with less sugar. I find it really helps the nausea to cut down on sugar, especially with morning sickness or even hyperemesis gravidarum.
- Added to a pear mocktail or apple cider mocktail.
- As a substitute for ginger beer or homemade ginger ale when combined with sparkling water and agave syrup.
- As a replacement for ginger beer in pomegranate mocktails.
- Serve it straight up as a ginger shot, especially if using for natural migraine relief. Shooting it straight would be very spicy! I recommend to water it down a little more by adding filtered water or coconut water.
- As a replacement for fresh ginger in soy free stir fry sauce.
- Make ginger tea! Use the leftover pulp to steep with hot water, or add a splash of the ginger juice to warm water and stir in honey to taste.
- A natural homemade electrolyte drink.
How to Make Juiced Ginger Less Spicy
This recipe as written is meant to be mixed into other things or diluted – it’s straight up ginger juice with a ton of flavor!
A few ways to tone down the spiciness:
- Add another juice like beet or carrot juice.
- Add water or sparkling water.
- Add honey, maple syrup, or agave syrup to sweeten.
Sweetness also tends to tone down the spiciness of ginger!
Frequently Asked Questions
I recommend either using a juicer or blending and straining it. I’ve seen some recipes use grating it…and it feels like that would take entirely too much effort and time!
No, ginger can be strained into ginger juice by using a fine mesh sieve. Generally I find more people have this on hand for cocktails and mocktails over a cheesecloth. But if you have cheesecloth on hand, feel free to use it.
This is a great question for your physician! Some doctors recommend limiting it, especially if pregnant, already on blood thinners, or prone to heartburn. Ginger is a natural blood thinner, so good to be aware of to consume safely.
It is preferred to peel ginger if choosing the blender method so that it’s easier to extract the liquid and reuse the pulp. If using a juicer, you can leave the skin on and just wash well before juicing.
Anti-Inflammatory Wellness Shots
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Homemade Anti-Inflammatory Wellness Shots (Blender or Juicer)
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
How to Make Ginger Juice (Blender or Juicer)
Equipment
- 1 Juicer optional
- 1 Blender optional
- Fine mesh strainer optional
- Kitchen scale optional
Ingredients
With a juicer
- 1 pound fresh ginger root
With a blender
- 5 ounces fresh ginger root
- 1 cup filtered water
Instructions
With a juicer
- Scrub the ginger root and rinse under water until clean. Add to the juicer and press through till ginger juice is extracted. 1 pound of ginger creates roughly 1/2-3/4 cup of ginger juice.
- Store in a glass container for up to 1 week. Some ginger may collect at the bottom of the glass as it sits – shake well before serving.
With a blender
- Peel ginger using the back of a spoon then add it to a high speed blender with 1 cup of water. Blend on high speed till fully combined, about 30 seconds to 1 minute.
- Place a fine mesh strainer over a storage cup or container. Pour the ginger juice through, pressing the ginger pulp down with the back of a spoon to extract all the juice. You may need to transfer the ginger pulp to another cup once you're finished extracting all the juice as it can build up.
Notes
- The nutritional values entered are for the entire use of 5oz of ginger.
- This recipe as written is extremely spicy and either meant to be diluted with water or mixed into other dishes!
- If you’d like to sweeten this and drink it as a shot, agave nectar will mix best into cold liquid. If you’d like to use honey, blend it with additional water to dilute everything. Or stir it into warm water and dilute it to taste to make ginger tea.
- This ginger juice is great mixed with other fruit juices for a strong ginger flavor!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why do I need to peel it for the blender if the juicer doesn’t need peeling? Just curious
I find it’s a little easier to strain it this way, and also if you can’t find organic ginger some people may want to still peel theirs. But you absolutely don’t have to peel it if you don’t want to!
I absolutely APPRECIATE this recipe to the MAX as I make it for the second time.
I’ve used the “boil in water” approach before and did not like “boiling away the nutrients” so I looked for a non-boil idea and YOU went through all this creative beauty to bring the SOLUTION to me, THANKFUL !!!
P.S. Can you freeze the ginger for a pound may make more than I can use ….
Ah thank you for your comment! Yes so I do the boiling method for my homemade ginger ale, but I find this method is much better for straight up ginger shots. You can definitely freeze it! This works great for ginger or minced garlic. Use like the 2tbsp souper cubes.
How much is 5 ounces of ginger approximately? I just don’t have a food scale to use.
You can start with roughly 1/2 cup and add water as needed!
I’d like to try this, but wondering which ingredient contributes to such high carbs. It’s my understanding that ginger is very low carb.
The calculations are for one cup so it probably wouldn’t be this high because the program is calculating for a full pound of ginger without straining. That being said, nearly all food blogs use the same program to calculate and the calculations are typically pretty inaccurate compared to you doing it yourself because everyone uses different types of ingredients or it doesn’t account for straining/juicing/etc. I would not trust any nutritional info on websites to be accurate.
no agave for me, while it doesn’t spike my blood sugar, it contributes to my fatty liver, worsening my insulin resistance & type 2 diabetes
Have you tried making this into ginger ale? Thinking I’ll make it with honey and add sparkling water, for a healthy version of the canned ginger ale. Love your blog!
Yes, it’s actually delicious. I have a recipe on my instagram that’s similar.
Your blog is impressive, thanks to the quality of your recipes & other content…