Fresh Juice & Shots Recipe

Wash oranges thoroughly. Roll each orange on the counter pressing down with your palm to soften and release juices.

Cut oranges in half crosswise. If using a manual juicer, press and rotate each half to extract juice into a bowl or pitcher. If using an electric citrus juicer, juice all halves until empty.

Strain juice through a fine-mesh sieve into a serving pitcher if you prefer pulp-free juice. Use a spoon to press solids and extract more juice.

Taste and, if too intense, stir in up to 1 tablespoon cold water to adjust consistency. Chill in refrigerator or serve immediately over ice.

Yield: about 3 cups (depending on orange size). Stir before serving.

Wash grapefruits and roll them on the counter to loosen membranes.

Cut each grapefruit in half and juice using a manual or electric citrus juicer into a bowl or pitcher.

Taste the juice. If grapefruit is very tart or bitter, stir in up to 1 teaspoon honey or agave until dissolved. Add 1 tablespoon cold water if you prefer a lighter consistency.

Strain through a fine-mesh sieve if you want a smoother juice. Chill or serve over ice.

Yield: about 2 to 2 1/2 cups depending on fruit size. Stir before serving.

Peel ginger using the edge of a spoon to remove skin, then roughly chop into pieces small enough for your blender or juicer.

If using a high-speed blender: combine chopped ginger, 1 tablespoon fresh lemon juice, 2 tablespoons cold water, and honey (if using) in the blender. Blend on high until very smooth (30–45 seconds).

If using a juicer: feed ginger pieces through the juicer and collect juice. Stir in lemon juice and honey to taste.

Strain blended mixture through a fine-mesh sieve or nut milk bag, pressing firmly to extract as much liquid as possible. Discard pulp or save for smoothies.

Divide into shot glasses (approx. 1.5–2 oz per shot). Keep refrigerated and consume within 48–72 hours for best potency.

Note: ginger shots are spicy—adjust honey or lemon to taste.

Peel fresh turmeric with a spoon or vegetable peeler and chop into small pieces.

In a blender, combine chopped turmeric, 1 tablespoon fresh lemon juice, 1 tablespoon fresh orange juice, 2 tablespoons cold water, a pinch of black pepper, and honey or maple syrup if using.

Blend on high until smooth (30–45 seconds). If you prefer juiced shots, run turmeric pieces through a juicer and then stir in lemon, orange juice, pepper, and sweetener.

Strain the blended mixture through a fine-mesh sieve or nut milk bag, pressing to extract liquid. The black pepper should be mixed well to aid absorption.

Pour into shot glasses (approx. 1.5–2 oz per shot). Store refrigerated in a sealed container and consume within 48–72 hours. Shake before serving as ingredients may settle.