Ingredients:

  • 6 ounces (approx. 170g) Fresh Ginger Root, peeled
  • 1/2 cup (120 ml) Fresh Lemon Juice
  • 1/4 cup (60 ml) Fresh Orange Juice
  • 1 inch piece Turmeric Root (or 1 tsp powder)
  • 1/4 teaspoon (1g) Freshly Ground Black Peppercorns
  • Pinch of Cayenne Pepper (optional)
  • 1–2 tablespoons Maple Syrup or Honey (optional)
  • 1/4 cup (60 ml) Filtered Water (if using blender)

Instructions:

  1. Peel the fresh ginger and turmeric roots. Roughly chop both roots to ensure they process smoothly.
  2. Combine the chopped ginger, turmeric, citrus juices, black pepper, cayenne (if using), optional sweetener, and filtered water (if using blender) into a high-speed blender.
  3. Blend on high speed for 60–90 seconds until the mixture forms a very fine slurry.
  4. Place a fine-mesh sieve or nut milk bag over a bowl. Pour the slurry through the sieve and press all the liquid out of the remaining pulp using the back of a spoon or gloved hands.
  5. Taste the concentrated liquid and adjust sweetness or lemon juice as needed.
  6. Carefully pour the strained liquid into the compartments of your ice cube trays.
  7. Place the trays flat in the freezer until the liquid is completely frozen solid (4–6 hours or overnight).
  8. Once solid, pop the frozen ginger cubes out and transfer them immediately into an airtight, freezer-safe container or heavy-duty freezer bag for storage.