Although people no longer worship garlic as they did in the days of Tutankhamen, this popular vegetable is still valued for its cooking properties and health benefits. Garlic cloves are full of vitamins and minerals such as manganese, vitamin B6 and vitamin C. You can use garlic cloves in many ways including minced, diced, crushed, sautéed, puréed and juiced. Garlic juice is handy to keep on hand for adding instant flavour to meats, vegetables and soups. Garlic juice takes only a few minutes to prepare and you can store it in your freezer.
Use one bulb of garlic to make ¼ cup of garlic juice. You may want to use several garlic bulbs to make a large batch of juice.
Peel the skin from the garlic bulbs and separate the cloves.
Press each clove lightly, using a garlic press held over a bowl, to separate the garlic meat from the inner skin. Remove the garlic from the inner skin, place the garlic in the bowl and discard the inner skin.
Transfer the contents of the bowl to a blender or food processor. Blend the garlic until it is puréed.
Place a fine mesh strainer over a bowl. Pour the puréed garlic into the strainer. Use a rubber spatula to push as much of the juice as possible from the pulp.
Place a paper coffee filter over a bowl or cup. Holding the filter in place, pour the strained juice into the filter and allow time for it to drip through to the bowl.
Pour the garlic juice into an ice cube tray. Fill each cell halfway with the juice. After the garlic juice is frozen, transfer the cubes to a sealable plastic bag and store in the freezer.
One tablespoon of garlic juice is the equivalent of three garlic cloves.