Ginger Shots
These immunity-boosting ginger shots are the perfect start of a day. They are like a magical elixir and will keep you in tip-top shape all year long. The flavor is a little bit intense, especially if you are new to ginger shots, but so tasty!
Servings: 1
Calories:
Ingredients
Ginger Lemon Shot
- 1 (2-inch) piece ginger *
- 1 lemon **
Ginger Lemon Coconut Water Shot
- 1 (2-inch) piece ginger *
- 1 lemon **
- 1/2 cup coconut water
Ginger Lemon Orange Juice Shot
- 1 (2-inch) piece ginger *
- 1 lemon **
- 1 orange ***
Ginger Lemon Apple Juice Shot
- 1 (2-inch) piece ginger *
- 1 lemon **
- 1 apple ****
Ginger Lemon Maple Shot
- 1 (2-inch) piece ginger *
- 1 lemon **
- 1 tsp. maple syrup
Instructions
Ginger-Lemon Shots (using a box grater)
- Grate the ginger. Using a box grater's smallest holes or a microplane zester, finely grate the ginger.
- Strain the ginger. Transfer the grated ginger into a nut milk bag or a cheesecloth and strain it into a container, squeezing the pulp to get as much of the liquid out as possible. The ginger pulp should be quite dry.
- Add lemon juice. Take the whole lemons and roll them against the kitchen counter (or any hard surface). This will help break the membranes in the flesh of the lemon, causing the lemon to spill out more juice. Squeeze the lemon juice into the container with the ginger juice.
- Mix and enjoy.
- Store. Leftover ginger-lemon shots keep well in an airtight container in the refrigerator for up to 5 days. For longer term storage, freeze for up to 1 month.
Ginger-Lemon Shots (using a blender)
- Blend. Add the ginger and lemons into a high-speed blender. Blend on high until relatively smooth. (I used a personal blending cup and also added coconut water to help the blending process.)
- Strain. Transfer the content of the blender into a nut milk bag or a cheesecloth and strain it into a container, squeezing the pulp to get as much of the liquid out as possible.
- Store. Leftover ginger-lemon shots keep well in an airtight container in the refrigerator for up to 5 days. For longer term storage, freeze for up to 1 month.
Ginger-Lemon Shots (using a juicer)
- Juice the ginger and lemons. Slice the ginger and lemons into small pieces, big enough to fit through the mouth of the juicer. Feed the ginger pieces into the juicer first and then add the lemon pieces. Produce that contains a lot of water, including lemons, will wash out the juicer and help extract more ginger juice.
- Store. Leftover ginger-lemon shots keep well in an airtight container in the refrigerator for up to 5 days. For longer term storage, freeze for up to 1 month.
Notes
*A 2-inch/5-cm piece of ginger should yield ~ 3 Tbsp./45 ml ginger juice.
**1 medium lemon should yield ~ 3 Tbsp./45 ml lemon juice.
***1 large orange should yield ~ ½ cup/120 ml orange juice.
****1 large apple should yield ~ ½ cup/120 ml apple juice.