Jus de Gingembre (Spiced Ginger Juice)
The Quirky Foodster Team
Ingredients
- Fresh ginger, peeled and roughly chopped — 200 g (7 oz)
- Water, divided — 1.5 L (6 cups)
- Sugar, or to taste — 150 g (3/4 cup)
- Lemons or limes, juiced — 2
- Ground cloves (optional) — 1 pinch
- Ice, to serve
Method
- Blend the chopped ginger with 500ml (2 cups) of the water until finely puréed.
- Strain the purée through a fine sieve or cheesecloth into a pitcher, pressing to extract as much liquid as possible.
- Stir in the remaining water, sugar, lemon or lime juice, and ground cloves if using.
- Taste and adjust sweetness or ginger intensity by adding more water to dilute if too strong.
- Refrigerate until chilled, at least 1 hour, and serve over ice.
Introduction: A fiery, refreshing ginger drink enjoyed throughout Benin as a digestive aid and celebratory refreshment, jus
de gingembre balances sharp ginger heat with citrus and a touch of sweetness, often served at weddings
and naming ceremonies.
Cultural Background: A fiery, refreshing ginger drink enjoyed throughout Benin as a digestive aid and celebratory refreshment, jus
de gingembre balances sharp ginger heat with citrus and a touch of sweetness, often served at weddings
and naming ceremonies.
Tips: Taste the concentrate before diluting fully – ginger potency varies significantly between batches, so adjust
the final water ratio accordingly.
Variations: Add a few fresh mint leaves or a splash of pineapple juice for a fruitier variation.
Vegetarian/Vegan: Already vegan as written.
Storage: Refrigerate in a sealed pitcher for up to 1 week; flavour intensifies slightly over the first day.
Reheating: Not applicable – served cold.
Nutrition: Approx. 70 kcal, 0g protein, 0g fat, 18g carbohydrates per 250ml serving.
FAQs:
Q: Is this drink very spicy?
A: It has a noticeable ginger heat, but diluting with extra water easily tames it to taste.
Q: Can I make this ahead for a party?
A: Yes, it keeps well refrigerated and can be made up to a week in advance.
- Fresh ginger, peeled and roughly chopped — 200 g (7 oz)
- Water, divided — 1.5 L (6 cups)
- Sugar, or to taste — 150 g (3/4 cup)
- Lemons or limes, juiced — 2
- Ground cloves (optional) — 1 pinch
- Ice, to serve
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