Ginger Shots (Juicer and Blender Methods)
A bright, spicy ginger shot recipe with fresh lemon that you can make with a juicer or blender. Small sips, big flavor.
Servings: 24 shots (2 oz)
Ingredients
- 16 oz ginger root to yield about 12 fl oz juice
- 6 lemons to yield about 12 fl oz juice - may need more or less, depending on size
- 1 tsp honey or agave/maple
- 1/8 tsp cayenne pepper
Instructions
Juicer method
- Scrub and dry the ginger. Juice the ginger first, then juice the lemons. Aim for equal volumes of ginger juice and lemon juice and pour both into a pitcher.
- Whisk in the honey until fully dissolved, if using. Stir in the cayenne pepper.Bottle immediately. Shake the ginger lemon shots before serving. One shot is 2 fluid ounces.
Blender method
- Chop the ginger and blend it with the lemon juice until pulpy, 60–90 seconds.
- Strain very well through a fine-mesh sieve lined with cheesecloth, pressing to extract as much juice as possible.
- Whisk in honey and cayenne, then bottle right away.
Video
Notes
Store in the fridge or freezer: You can keep the lemon ginger shots in the fridge for up to 1 week. Alternatively, freeze them for up to 2-3 months, portioned into large ice cube trays.
Check the blog post for more tips and answers to top FAQs!
Nutrition
Serving: 1 shot | Calories: 6kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.001g | Sodium: 1mg | Potassium: 16mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 6mg | Calcium: 1mg | Iron: 0.01mg