01 -
Wash a pound each of ginger and turmeric thoroughly using your hands or a vegetable scrubber brush. Peeling is not necessary.
02 -
In a large blender or juicer, combine the ginger, turmeric, black peppercorns, and water until a wet, pulpy mixture is formed. Blending may need to be done in batches.
03 -
Place a fine mesh strainer over a mixing bowl. Use a rubber spatula to press the pulp through the strainer to extract as much juice as possible. Strain the juice 2-3 times to remove all pulp.
04 -
Juice the lemons using a citrus juicer and add the freshly squeezed lemon juice to the strained mixture. Stir in the avocado oil until well combined.
05 -
Transfer the juice into large mason jars or pre-portion into small glass vials. Refrigerate for up to a week or freeze into cubes for future use in smoothies or water bottles.