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Ginger and turmeric are two bold roots that belong together in the kitchen. This ginger turmeric shot recipe leans into that pairing: bright citrus, spicy warmth, and a tiny pinch of pepper to round it out.
You’ll blend or juice fresh roots and lemon for a concentrated, kitchen-made shot with a clean ingredient list and no sweeteners. The process is quick, with easy straining for a smooth sip.
If you’re new to prepping the roots and citrus, these guides help: how to peel ginger, how to juice a lemon, and what to do about turmeric stains.
What are ginger turmeric shots?
They’re small, concentrated sips made from fresh turmeric and fresh ginger, balanced with lemon juice and a touch of black pepper. Many people include tiny daily portions as part of their personal morning routines.
What do ginger turmeric shots taste like?
Expect a lively mix of citrus acidity, ginger heat at the back of the throat, and turmeric’s earthy note through the finish. The pepper doesn’t read as “peppery,” but it ties the flavors together. The color is deep golden-orange, and the aroma is warm and zesty.
Why are ginger and turmeric often paired?
These rhizomes share a warm, spicy backbone but taste different: turmeric is earthy and slightly bitter; ginger is hot and citrusy. Together, they feel balanced – ginger loosens the earthiness of turmeric, while turmeric deepens ginger’s zing. This pairing is traditionally used together in many kitchens, and some people enjoy small daily amounts as part of their routine.
What you’ll need
- Fresh turmeric: earthy, peppery, and vividly colored; peel for a cleaner finish.
- Fresh ginger: spicy and aromatic; peel for a smoother texture.
- Lemon juice: brightens and sharpens the blend.
- Freshly ground black pepper: a pinch adds a subtle, savory edge.
See the printable recipe card below for the full ingredients list and quantities.
How to make ginger turmeric shots
Blender method:
Add peeled, chopped turmeric and ginger to a high-speed blender. Squeeze in the lemon juice so there’s enough liquid to get things moving. Blend on high until very smooth (about 45–60 seconds).
Strain through a fine-mesh sieve lined with cheesecloth or a nut milk bag, pressing well to extract the liquid. Stir in the pinch of freshly ground black pepper.
Juicer method:
Juice the peeled turmeric and ginger first, then the lemons. Stir in the freshly ground black pepper. If your juicer struggles with soft citrus, juice the lemons by hand (see how to juice a lemon) and stir into the root juice.
Enjoy immediately or store for later:
Pour the juice into small, lidded bottles for single servings. Shake before sipping; natural settling is normal. For freezing, portion into silicone trays or freezer-safe mini bottles, leaving headspace.
Turmeric-specific handling notes:
Turmeric stains porous surfaces and fabrics. Wear food-safe gloves if you like, rinse equipment promptly, and see my stain guide for quick fixes and prevention: how to remove turmeric stains.
FAQs
This recipe is developed for fresh turmeric. Powder has a different flavor and can feel chalky even after straining.
Yes. Dilute cold water or add the turmeric ginger shots to sparkling water or iced tea to soften the intensity while keeping the flavor.
It’s part of the tested recipe’s flavor balance. It isn’t peppery in taste, but you can perceive a rounder finish with it.
Peeling gives a cleaner flavor and color. See how to peel ginger. Handle turmeric carefully to avoid stains.
More ginger & turmeric recipes
If you try this turmeric ginger shot recipe, let me know how it goes in the comments below.
Ginger Turmeric Shots
Ingredients
- 4.5 ounces turmeric roughly 2–3 medium knobs
- 5 ounces ginger roughly a 3–4 inch piece
- 2 large lemons or 6 Tbsp juice
- 1/4 teaspoon black pepper
Instructions
Blender method
- Peel and chop the turmeric and ginger. Juice the lemons.
- Add the roots to a high-speed blender, pour in the lemon juice, and blend until very smooth (about 45–60 seconds).
- Strain the mixture through a fine-mesh sieve lined with cheesecloth or a nut milk bag, pressing well to extract the liquid.
- Stir in the freshly ground black pepper. Then enjoy or bottle for later.
Juicer method
- Juice the peeled turmeric and ginger first, then the lemons, and stir in the pepper.
- Enjoy right away or pour into small bottles and store for later.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just saw this recipe, sorry if I am a little late! Do these really store for 7 days? Most people have told me not to go over 2-3 days?
Hi Hannah,
Yes, I usually keep them in the fridge for about a week. If I make a big batch, I freeze them in large ice cube trays.
This was so easy and delicious. Tastes exactly like the ones I was buying for double the price. Thank you!
Glad you enjoyed these, Devon!
This was so simple and had been beneficial in reducing the effects of my arthritis
Glad you like it, Alicia!
I think I may have missed something? I got about 1.25 cups of liquid and that was even after adding juice from another 4 lemons and 2 oranges. What did I do wrong?
Hi Joan,
It’s important to squeeze out the liquid after blending as much as possible. If you think that was not the issue, maybe the ginger or turmeric roots were old? They tend to dry out with time and loose their water content.
Sounds excellent, I’m definitely going to do this and hopefully it will help my arthritis thank you
Thank you for your comment, Faye. Hope you like it.
I saw in a video that you put the pulp in an ice cube tray and froze it. What are you going to do with that? I want to start minimizing my food waste.
Hi Natalia,
That’s amazing 🙂
I usually add the pulp to smoothies or soups. You can freeze the pulp in ice cube trays or measured in tablespoon sizes – then just take 1 or 2 pieces out of the freezer and add to your smoothie or soup. I sometimes also dehydrate the pulp and then make ginger-turmeric tea with it. You can air-dry it or follow the same steps as for this https://www.alphafoodie.com/how-to-make-ginger-powder-two-methods/
I hope this helps.
Is it fine to add honey
Yes, you can add a bit of honey to sweeten the shots.
Thanks for sharing this, I think it helps with my inflammation a lot. The tiny bottles at the store kind of add up. Sometimes I freeze some into ice cubes to add to smoothies. I add pineapple to the juice to make it a little sweeter and help cut the edge. I like to use the leftover pulp in this muffin recipe. I just sub it in for part of the carrots
Thank you for your comment, Jaime. Great tips!
Hi! This is great! Can I also juice the ginger and tumeric?
Yes, if you have a juicer, you can juice the ginger and turmeric with it.
Recently to decrease my pressure I started making a ginger, tumeric, cayenne pepper, lemon rind and mango smoothie each morning, seems to work well.
Do you have a different recipe that you would recommend?
This combination sounds delicious. Another mango turmeric smoothie can be this one – https://www.alphafoodie.com/yellow-mango-smoothie-bowl/ (plus there’s a ton of other smoothie recipes here on the blog).
In any case, it’s best to use what’s in season and you have at hand, and of course, a combination that you like 🙂
What do you do with the pulp?
Hi Eve,
I usually add the pulp to smoothies or soups. You can freeze the pulp in ice cube trays or measured in tablespoon sizes – then just take 1 or 2 pieces out of the freezer and add them to your smoothie or soup. You can also dehydrate the pulp and then make ginger-turmeric tea with it. You can air-dry it or follow the same steps as for this https://www.alphafoodie.com/how-to-make-ginger-powder-two-methods/
I hope this helps.
Can you use coconut water?
Hi Sarroya,
Yes, you can use coconut water or some other fresh juice to dilute the shots if they are too strong for you. I’d recommend only adding the coconut water when you are about to consume it.
Amazing recipe, thank you!
You’re very welcome, so glad you liked it!