Ginger Shot

Step-by-Step Instructions

Method A: The Blender Method (No Juicer Required)

1. Prep the Ginger: Roughly chop the washed ginger root into small pieces. Tip: There is no need to peel the ginger if it is organic and well-scrubbed; the skin blends up easily and contains plenty of nutrients!

2. Prep the Citrus: Cut the peeled limes into quarters, removing any large visible seeds.

3. Blend: Add the chopped ginger, lime pieces, ground turmeric, and 1/4 cup of water to a high-speed blender. Blend on high for 60 to 90 seconds until the mixture is completely pulverized into a thick, vibrant yellow puree.

4. Strain: Place a fine-mesh strainer, nut milk bag, or cheesecloth over a large glass bowl or measuring cup. Pour the puree into the strainer and use a spoon (or your hands to squeeze the bag) to press out every last drop of the concentrated liquid. Discard the dry pulp.

5. Bottle: Pour the strained juice into small glass shot bottles or a small mason jar.

Method B: The Juicer Method

1. Alternately feed the raw ginger pieces and peeled limes straight through your centrifugal or masticating juicer.

2. Stir the ground turmeric directly into the extracted juice until fully dissolved.

Chef’s Pro Tips

• Activate the Turmeric: If you choose to add turmeric to your ginger shot, add a tiny, microscopic pinch of freshly cracked black pepper as well. Black pepper contains piperine, a natural compound that increases your body’s absorption of turmeric’s active ingredient (curcumin) by up to 2,000%.

• Don’t Waste the Pulp: Save the leftover dry ginger-lime pulp from your strainer! You can freeze it in ice cube trays and drop a cube into a mug of hot water later for an instant, comforting ginger tea, or mix it into a stir-fry base.

Flavor Variations

• The Spicy Sweet Tooth: Whisk in a spoonful of raw honey and a tiny pinch of cayenne pepper to create a sweet, throat-soothing heat that is perfect for cold and flu season.

• The Green Ginger Shot: Toss a small handful of fresh spinach or celery stalks into the blender with the ginger to sneak an extra dose of leafy greens into your morning routine.

• The Tropical Tonic: Substitute the water in the blender with pure coconut water or pineapple juice to soften the aggressive bite of the ginger and give it a refreshing, island twist.

Storage & Freezing

• In the Fridge: Store your ginger shots in a tightly sealed glass container in the refrigerator for up to 5 to 7 days. Shake vigorously before drinking, as the natural solids will settle at the bottom over time.

• In the Freezer: Because ginger shots lose a bit of potency each day they sit in the fridge, freezing is an excellent option for meal prep. Pour the fresh juice into silicone ice cube trays and freeze completely. Once frozen, pop the ginger cubes into a zip-top bag. Each night, drop one cube into a shot glass in the fridge so it melts and is ready to enjoy by morning!