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Ingredients
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Turmeric Shot
Method
Turmeric Shot
Prepare and measure
Wash and lightly scrub the turmeric and ginger roots. Peel if the skin is thick or dirty. Measure about 2 tablespoons of chopped turmeric root and 1 tablespoon of chopped ginger root (packed). Juice one medium orange to yield about 1 cup of fresh orange juice and juice one lemon to yield about 2 tablespoons.
Blend
Place the chopped turmeric and ginger into a small high-speed blender or personal blender. Add the fresh orange juice, fresh lemon juice, and 2 tablespoons filtered water to help the blades move. Blend on high for 20–30 seconds until the roots are fully incorporated and the mixture is smooth.
Sweeten and season
Add 1 teaspoon raw honey or maple syrup (adjust to taste) and a pinch of freshly ground black pepper. Pulse the blender once or twice to mix. Black pepper increases curcumin absorption from turmeric.
Strain (optional)
If you prefer a smooth, pulp-free shot, place a fine-mesh sieve or nut-milk bag over a small bowl or measuring cup and pour the blended mixture through, pressing to extract as much liquid as possible. If you like texture, skip straining and proceed.
Chill and serve
If desired, drop in 1–2 ice cubes to chill quickly, or refrigerate the strained shot for 10–15 minutes. Pour into a small shot glass (about 2–3 ounces) and serve immediately. Shake or stir before drinking if separated.
Storage
Store any leftover shot in an airtight container or jar in the refrigerator for up to 2–3 days. Re-stir or shake well before using; flavor and potency are best when fresh.