Ginger Turmeric Shots
This ginger turmeric shot recipe is bright, zesty, and warming. Make a quick batch and enjoy small chilled sips that some people include in their daily routines.
Servings: 10 shots of 50 ml
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
Store in the fridge or freezer. Refrigerate in glass containers and consume within 7-10 days. To keep them longer, you can add them to ice cube trays and freeze them for up to 2-3 months.
Check the blog post for more tips and answers to top FAQs!
Nutrition
Serving: 50ml | Calories: 10kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.002g | Sodium: 2mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 0.1mg