Lemon Ginger Shot

1. 01

   Scrub, chop & squeeze

   Scrub the ginger thoroughly and trim away damaged or tough areas. Chop it into small pieces. Juice the lemons into a separate cup and remove any seeds; place a fine-mesh sieve over a jug.

   Your cue: Keep the ginger pieces small so long fibres do not wrap around the blades.

2. 02

   Blend · about 60 sec

   Break down the ginger

   Add the measured water and ginger to the blender. Secure the lid, start low and work up to a higher speed for about 60 seconds, or until the ginger is finely shredded.

   Your cue: You want a wet, fibrous pulp with no large ginger chunks.

3. 03

   Strain slowly

   Turn off the blender and pour the mixture through the sieve. Press the pulp gently with the back of a spoon, working in small batches if needed. For a finer finish, use a clean nut-milk bag.

   Your cue: The jug below should contain cloudy juice; most of the coarse fibres stay in the sieve.

4. 04

   Finish with lemon

   Stir the lemon juice into the strained ginger juice. Add the optional honey and cayenne gradually, tasting a small amount as you go. Divide into seven portions and refrigerate promptly in clean, covered containers.

   Your cue: Stir or shake before pouring: natural separation is expected, not a blending fault.

Blending times are starting points; use the texture cues and your blender’s instructions. Loading order is for a typical upright jug. Switch off before scraping or tasting, and never put utensils into moving blades.