Ginger Lemon Immune Boosting Shots
These simple lemon, ginger, honey, and cayenne immunity 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!)
Servings 3 cups (750 ml)
Calories 44kcal
Equipment
Ingredients
- 16 oz ginger root to yield about 12 fl oz/350 ml juice
- 6 lemons to yield about 12 fl oz/350 ml juice - may need more or less, depending on size
- 1 teaspoon honey or agave/maple
- 1/8 teaspoon cayenne pepper
Instructions
- Start by rinsing and scrubbing the ginger root. There's no need to peel it, just cut it into small enough pieces so they can pass through the juicer.
- Begin by juicing the ginger.
- Once the ginger is juiced, check your yield amount and juice the lemons accordingly. You can pass it through the juicer if you remove the skin and white rind. Alternatively, juice the lemon as you would usually and measure a 1:1 ratio with the ginger juice.
- Mix the ginger and lemon juice together.
- Add the cayenne pepper and the honey (or agave/maple) and stir well, to thoroughly combine.
- Separate into shot-sized portions (60ml) and keep refrigerated for up to a week. The cayenne pepper will sink to the bottom - so make sure to shake the shot container before drinking.
- You can also freeze the juice into ice cubes and add to juices and smoothies when 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.
Nutrition
Serving: 1cup | Calories: 44kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 6mg | Fiber: 2g | Sugar: 2g