Ginger Shot Recipe
Homemade lemon ginger shots blended in a regular blender and strained, no juicer needed. One batch makes a week of small, zesty morning shots.
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Equipment
- 1 Blender
- 1 Fine-mesh strainer or nut milk bag
- 1 Glass jar or small bottles with lids
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Ingredients
- 1/2 cup fresh ginger root peeled or well scrubbed, roughly chopped (about a 4 inch piece, 3 oz / 85 g)
- 1/2 cup fresh lemon juice from about 3 lemons
- 1/4 cup water or fresh orange juice for a milder shot
- 1 tablespoon honey or maple syrup optional
- 1 pinch ground black pepper optional
- 1 pinch cayenne pepper optional, for heat
Instructions
- Scrub the ginger well. Peel it with the edge of a spoon if the skin is thick or dusty, then chop it into small pieces.
- Add the ginger, lemon juice and water to a blender. Blend on high for 45 to 60 seconds, until the ginger is completely broken down and the mixture is cloudy.
- Pour through a fine-mesh strainer set over a bowl or measuring cup. Press the pulp with the back of a spoon, or squeeze it in a nut milk bag, to get out as much liquid as possible.
- Stir in the honey, black pepper and cayenne if using. Taste, and add a splash more water if it is too fiery.
- Pour into a clean glass jar or small bottles and refrigerate. Shake before serving and take one 1 ounce (2 tablespoon) shot a day.
Rekha's Notes
Start small: try half a shot for the first few days, and take it with or after food if you are prone to heartburn.
Storage: up to 5 days in a sealed jar in the refrigerator. Freeze extra in an ice cube tray for up to 3 months.
Nutrition is an estimate per 1 ounce shot, made with honey.