Description
This Homemade Ginger Shots recipe is a vibrant and refreshing health tonic packed with fresh ginger, turmeric, lemon juice, and coconut water. Sweetened lightly with honey or maple syrup and enhanced with a hint of sea salt and black pepper, these shots offer a potent burst of immune-boosting, anti-inflammatory benefits in a convenient, energizing 2-ounce serving.
Ingredients
Scale
Root Ingredients
- 4 oz (110g) fresh ginger
- 1/2 tsp ground turmeric or 1 oz fresh turmeric
Liquid Ingredients
- 2 medium lemons, juiced (55g juice)
- 1 ½ cups (12 oz or 345g) coconut water
Sweetener & Seasoning
- 1 tbsp (20g) honey or maple syrup (add more as needed)
- 1/4 tsp celtic sea salt
- Pinch of black pepper
Instructions
- Prep the ginger and lemon. Wash the fresh ginger thoroughly; peeling is optional as the mixture will be strained to remove solids. Juice the lemons to yield about 55g of fresh lemon juice.
- Blend the shots. Add the ginger, turmeric (ground or fresh), lemon juice, coconut water, honey or maple syrup, sea salt, and black pepper into a high-speed blender. Start blending on low speed, then gradually increase to medium-high. Continue blending for approximately 2 minutes until the mixture is well combined.
- Strain and store. Place a nut milk bag or a fine mesh sieve over a bowl or wide-mouth jar. Pour the blended mixture through to strain out the pulp. Transfer the strained liquid into a clean glass jar and store it in the refrigerator for up to one week. Serve 2 oz per shot.
Notes
- Peeling the ginger is optional since the juice is strained to remove solids.
- You can substitute maple syrup for honey to make the shots vegan.
- Adjust sweetness by adding more honey or syrup as needed.
- Use a nut milk bag for a clearer shot, or a fine mesh sieve for slightly more texture.
- Store the shots refrigerated and consume within one week for optimal freshness.
