Lemon Ginger Shot
The juice-bar ginger shot, made at home for about 40 cents each. Fiery, bright and ready in five minutes with just a blender and a strainer.
Why this shot works
- Gingerols may ease nausea and support digestion
- Lemon supplies vitamin C with almost no calories
- Costs a fraction of store-bought shots
Ingredients
7 servings- 150 gfresh ginger root, about a large hand, scrubbed
- 2lemons, juiced, about 1/2 cup
- 1 cupfiltered water
- 1/8 tspcayenne pepper, optional
- 1 tspraw honey, optional, to soften the heat
Step-by-step instructions
- 1
Roughly chop the ginger. No need to peel if it is young and scrubbed clean.
- 2
Blend ginger and water on high for 60 seconds until it looks like a fibrous pulp.
- 3
Pour through a fine mesh strainer or nut milk bag, pressing hard to extract every drop.
- 4
Stir in lemon juice, cayenne and honey. Pour into 2 oz bottles and refrigerate.
Pro tips
- Freeze extra in an ice cube tray. One cube is one shot.
- Chase with a sip of water to protect tooth enamel from the acid.
- Add 1 tbsp fresh turmeric and a pinch of black pepper for a golden version.
Frequently asked questions
Each 2 oz shot contains roughly 20 g of fresh ginger, which is within the 1-4 g daily range studied for digestion and nausea when you account for extraction.
Read the science behind it
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