Ginger juice

🫚 A filtered ginger infusion with lemon and measured sugar, chilled before serving.

Ingredients

• 100 g fresh ginger, weighed after peeling
• 1 litre drinking water: 700 ml hot and 300 ml cold
• 60 ml freshly squeezed seedless lemon juice
• 50 g sugar, adjusted to taste

Preparation

Clean equipment. Wash ginger, peel thinly, weigh 100 g flesh and grate into a large heatproof vessel.

Boil 700 ml water, approximately 5 minutes depending on equipment. Carefully pour over the ginger.

Cover loosely and infuse for 30 minutes. Meanwhile squeeze and strain 60 ml lemon juice.

Strain through a fine sieve into a clean vessel. Press ginger moderately with a spoon and discard the fibres.

Dissolve sugar in the lukewarm infusion. Add the remaining 300 ml cold water and 60 ml lemon juice. Stir and taste.

Cool quickly, for example in a cold-water bath, then cover and refrigerate for one hour. Do not leave a large lukewarm pitcher standing on the counter.

Stir and serve in four glasses of roughly 250 ml. Dilute an individual serving with extra water if too strong.