GINGER SHOTS

Ginger shots have gained popularity for their numerous health benefits and zesty kick. Ginger is packed with antioxidants that help strengthen the immune system. Ginger has long been revered for its ability to soothe the stomach. It helps alleviate nausea, promotes digestion, and may even ease bloating, making it a reliable companion for your gut health.

They’re not very hard to do at home at all, all you need is a couple of coffee filters (easily bought at restaurant equipment whole sellers) and a powerful food processor. Once everything gets blitzed you’ll have a wonderful shot that you can even freeze and defrost when you want to keep fresh as well as a pulp by product that you can cook out in stews or curries, or even steep in boiling water as a digestion tea.

My version includes some citrus and carrot for sweetness, and make sure to not forgo the olive oil, pepper or turmeric. All of the different ingredients activate each other in different ways so just trust the process. From there you can change amounts to your liking. Like it spicier go harder on the ginger and pepper, like it sweeter, more carrot and honey will be to your taste.

GINGER SHOTS

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GINGER SHOTS 〰️

200gm ginger

1 lemon

1 orange

1 carrot, peeled

1 tbl sp EVOO

A few cracks black pepper

1.5 cups cold water

1 tbl sp honey

1 tea sp turmeric

  1. Prep the ingredients. Leave the skin on for the ginger, just wash and remove any not nice part with a small spoon before cutting into pieces. Peel the skins of the lemon and orange, and then remove as much pith as you can and discard, leaving just skins and the flesh. Chop carrot into chunks.

  2. Add ginger, lemon and orange skins & flesh, carrot, EVOO, black pepper and cold water into a food processor and blitz on high until it becomes completely smooth. 

  3. Pour half through a coffee filter over a bowl and allow to drip, gently pressing down on the sides to help it drip out. Be careful to not push too hard as it will explode. Repeat this process with the other half through a second coffee filter. 

  4. Save all that by product of the leftover ginger and fruit mix pulp and freeze them, I pop them in boiling water and use them as a digestion tea.

  5. Once the liquid has seeped out, add in honey and turmeric and stir through. 

  6. Add five days worth to a sealed container in the fridge and add the rest to ice trays in the freezer and melt them when you like, as homemade shots only last max five days in the fridge.