Now it looks like this...
Nice and creamy...
I used about 1 & 1/2 c. each of water and fresh trimmed, chopped ginger and about 1/2 c. fresh lemon juice (2 lemons). The recipe I was (somewhat) following said to strain it, but I think I'll leave it all in there. It will settle anyway. Juice at the top and solids at the bottom.
We had a curry dish the other night and because we are giving our daughter foods from the table these days, we added our own ginger "juice" to our dishes at the table. That way she wouldn't get too spicy a bite and we'd still get our ginger taste. Yum.
I want to try to make other things with it, maybe even make a version of ginger ale with it. Flavoring in cookies, cakes...?
The following recipe is one I used from the vegetarian cookbook, "A Celebration of Wellness," by James Levin and Natalie Cederquist.
Fresh Ginger Concentrate
1/2 c. fresh ginger root, peeled and chopped
1 c. pure water
1/4 c. lemon juice
Liquefy all the ingredients in a blender for a couple of minutes. Strain into a glass jar and store in the fridge. Use this is stir frys, salad dressings, soups or sauces - or added to sparkling waters or juices. You can also add 1 tsp. to hot water as a beverage to increase your circulation. An easy way to have fresh ginger around. Make ahead and store in fridge. It saves preparation time.
Also from the same book: "Ginger...This tasty aromatic rhizome soothes the digestive system, stimulates the circulatory system, and acts as a decongestant. To make ginger tea, pour boiling water over a bit of chopped ginger root; it will warm you up on a chilly day."