Ginger Shot Recipe

Wash and Peel

Wash the ginger and turmeric roots thoroughly. Peel ginger and turmeric with the edge of a spoon or a vegetable peeler to remove thin skin. Coarsely chop both into pieces small enough to fit through your blender or juicer feed chute.

Juice the lemons: roll each lemon firmly on the counter to loosen juices, then halve and squeeze to yield about 1 cup (adjust to taste). Remove seeds.

Blend

Place chopped ginger, chopped turmeric (or 1 tbs ground turmeric), lemon juice, raw honey (or maple), filtered water, and a pinch of sea salt into a high-speed blender. Add black pepper if using fresh turmeric (helps absorption). Blend on high until mixture is very smooth, about 30–60 seconds.

Strain (optional for smoother texture)

If you prefer a clear shot, pour the blended mixture through a fine mesh sieve, nut milk bag, or cheesecloth into a bowl, pressing or squeezing to extract as much liquid as possible. You should get roughly 8–10 ounces of liquid.

Adjust & Add Boosters

Taste and adjust sweetness or acidity: add an extra 1 tsp honey or more lemon if desired. Stir in optional boosters like a pinch of cayenne or 1 tsp apple cider vinegar for extra tang and heat.

Transfer the ginger shot into a glass bottle or airtight container and refrigerate. Shots will keep for up to 5–7 days refrigerated. Shake well before serving, as separation may occur.

Serve chilled: pour about 1–2 ounces (a typical shot) into small glasses. Consume immediately. For best potency, consume within 24–72 hours.

Cleanup: compost leftover pulp or save it to add to smoothies, soups, or baking for fiber and flavor.