Description
A refreshing and invigorating homemade ginger shot recipe packed with fresh ginger, turmeric, lemon, and coconut water. Perfect for boosting immunity and digestion with a natural blend of anti-inflammatory ingredients, sweetened lightly with honey or maple syrup.
Ingredients
Scale
Primary Ingredients
- 4 oz or 110g fresh ginger
- 1/2 tsp ground turmeric or 1 oz fresh turmeric
- 2 medium lemons, juiced (55g juice)
- 1 ½ cups (12 oz or 345g) coconut water
- 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 without peeling since the mixture will be strained later. Juice the lemons to extract approximately 55 grams of juice.
- Blend the shots. Add the ginger, turmeric (either ground or fresh), lemon juice, coconut water, honey or maple syrup, sea salt, and black pepper into a high-speed blender. Start blending on a low speed and gradually increase to medium-high, blending for a total of about 2 minutes to combine all ingredients thoroughly.
- Strain and store. Place a nut milk bag or a fine mesh sieve over a bowl or wide-mouth jar and strain the blended mixture to remove pulp and fibers, leaving a smooth liquid. Transfer the strained ginger shots into a glass jar and store in the refrigerator for up to 1 week. A standard serving size is 2 oz per shot.
Notes
- You can adjust sweetness by adding more honey or maple syrup based on taste preference.
- Using fresh turmeric instead of ground offers a brighter flavor but may be harder to source.
- Washing instead of peeling the ginger saves time and retains nutrients since the fiber is strained out later.
- Store ginger shots in a clean, airtight glass container to maintain freshness.
- Consume within one week for optimal flavor and benefits.
