Have you noticed the fresh ginger in your local grocery store lately? The ginger in my favorite Asian market has been absolutely beautiful and the cost is $1.29 lb. I just can’t pass this up. Every time I’m shopping there I buy a bag full. I bring it home and go through the same process of chopping, juicing freezing. My husband told me not to buy anymore ginger. That was an unrealistic request. I must purchase all of the beautiful ginger I can find. Who knows how long it will last? Soon the ginger will be tough, stringy and gray. She who has the most ginger WINS!
I should mention that my son gave me his Omega 3 juicer (sucker). If it wasn’t for him, I wouldn’t have been able to juice the skins so well.
You will need a boat load of fresh ginger, sugar, water, limes and a bit of mint which is optional, but you really shouldn’t omit it.
Peel the ginger. I just use a pairing knife and gently scrape the skin off.
Place the ginger into a medium size sauce pan.
Add 2 cups of water.
Place over medium-high heat and bring to a simmer.