Ginger, Lemon and Mint Juice

Fresh ginger blended with lemon juice and mint, strained, sweetened with honey and diluted with water. No country is named in the source. Ginger drinks are made across West Africa and the drink here sits comfortably in that company, Nigerian and Ghanaian ginger drinks, often fermented and spiced, are everyday refreshments, and ginger appears throughout the region's cooking. The version here is simpler and unfermented: blend, strain, sweeten, dilute. It is closer to a fresh juice than to the traditional spiced brews. The straining step is what makes it drinkable. Ginger is intensely fibrous, and blended ginger that has not been strained is unpleasant to drink however good the flavour. Pressing the solids in the sieve with a spoon extracts a surprising amount of additional liquid, which is worth doing. Adjust the dilution to taste. Five parts water to the blended base is a starting point rather than a rule, and raw ginger in quantity is genuinely fierce. **A note on the source.** It makes extensive medical claims, that the drink boosts immunity, supports heart health, manages blood sugar, detoxifies the liver and reduces muscle soreness. None of that has been carried across. It is a sharp, refreshing drink, which is a good enough reason to make it.