Turmeric Shot Recipe
Make Turmeric Shot Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Turmeric Shot Base
Optional additions
Method
Prepare and extract
- 1
Wash and trim
Thoroughly wash the fresh turmeric and ginger roots under running water to remove dirt. Use a spoon or small knife to scrape or peel thinly if the skin is tough. Trim off any blemishes.
- 2
Chop
Roughly chop the turmeric and ginger into small pieces (about 1/2 - 3/4 inch) so they blend or juice more easily.
- 3
- 4
Strain (if blended)
If you used a blender, strain the blended mixture through a fine mesh sieve, a nut milk bag, or cheesecloth into a bowl, pressing firmly to extract as much liquid as possible. Discard or compost the leftover pulp (can be saved for baking or smoothies).
Assemble the shot
- 5
Measure 1 oz of the fresh turmeric-ginger juice (if your extraction yields more, reserve extra in the refrigerator for another shot). Pour the 1 oz juice into a small mixing glass or jar.
- 6
Add 1 oz fresh lemon juice to the turmeric-ginger juice.
- 7
Stir in 1 tablespoon honey or maple syrup until fully dissolved. If the honey is very thick, warm it slightly first or dissolve by stirring with the warm juice briefly.
- 8
Add 1/2 teaspoon oil to help curcumin absorption and 1 teaspoon freshly ground black pepper. The oil emulsifies with the juice—stir vigorously or shake in a closed jar for 10–15 seconds.
- 9
If you prefer a milder shot, add up to 1 oz cold water or coconut water to dilute and stir to combine. Optionally add 1/4 tsp ground cinnamon or a pinch of cayenne for extra warmth and flavor.
Serve and store
- 10
Serve immediately in a small shot glass (about 1.5–2 oz). Drink in one or two sips.
- 11
To store: transfer leftover juice to an airtight glass container and refrigerate for up to 3 days. Shake well before using because separation may occur. For longer storage, freeze in ice cube trays (each cube ≈ 1 oz) for up to 3 months.
- 12
Safety note: Because turmeric and ginger are potent, consult a healthcare provider if you are pregnant, nursing, taking blood thinners, or have a medical condition.





