These simple lemon, ginger, honey, and cayenne shots are part of a wonderful immune booster juice to start the day right during cold and flu season (or any time of the year!)
Rinse and scrub the ginger root; no need to peel it, just cut into small pieces that can pass through the juicer.
Juice the ginger.
Measure the yield of ginger juice and juice the lemons accordingly. You can remove the skin and white rind before juicing, or juice the lemon as usual and aim for a 1:1 ratio with the ginger juice.
Mix the ginger and lemon juice.
Add the cayenne pepper and honey (or agave/maple) and stir well to thoroughly combine.
Divide the mixture into shot-sized portions (60ml) and refrigerate. Remember, the cayenne pepper may settle at the bottom, so shake the shot container before drinking.
Alternatively, freeze the lemon ginger shots into ice cubes and add them to juices and smoothies as needed.
Video
Notes
I always make a large batch, so that I can flash freeze it and thaw, as needed. Feel free to scale yours, to make smaller amounts.
Ideally, the ratio of ginger juice to lemon juice should be 1:1. Simple juice your ginger first to see how much it yields and then add the correct amount of lemon juice, accordingly.
The nutrients and health benefits will be at their most potent when the juice is fresh. I usually freeze my leftovers, to preserve nutrients. However, you can also store the juice in the fridge for a week.