This is NOT one of those mild store-bought ginger shots that are mainly made of apple juice with a little bit of ginger. These fiery ginger shots are made in a juicer using fresh ginger root, and a little bit of lemon and orange for a zesty kick. They definitely burn but in a good way!
Why you'll love this recipe
- These ginger shots are a lot more concentrated than the ginger shots you can typically find at the grocery store.
- They are made with only 3 simple ingredients.
- The orange and lemon make these shots taste delicious.
- They can be prepped ahead for the week and will easily last 5 days in the refrigerator.
- Ginger shots are the perfect addition to your juicing routine.
New to juicing?
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When should you drink ginger shots?
There's no right or wrong when it comes to ginger shots. You can drink it in the morning on an empty stomach, later during the day, or after a meal as a digestion aid. Try it out and see what feels best for you. I like having it after lunch.
Ingredients
- Ginger: If possible use fresh organic ginger root.
- Lemons: They are a must for ginger shots to make them more refreshing. I like the zestiness it adds to the ginger juice.
- Orange: Adds a touch of sweetness and makes it easier to drink the ginger shots.
Elo's tips
- You don't need to peel the ginger if it's organic and washed properly (preferably with baking soda and vinegar and scrubbed with a vegetable brush).
- If you want to peel the ginger, try doing so with a spoon instead of a knife–it works so much better.
- Use a slow juicer if you can! Overall slow juicers are better at extracting juice from fruits and vegetables compared to centrifugal juicers. I found that to be particularly true for roots such as ginger and turmeric. I've linked my favorite juicer and a full review for you below.
- Optionally strain the ginger juice through a fine-mesh strainer to remove any bits and pieces your juicer might have missed.
- Save the ginger pulp! You can use it to make ginger-infused maple syrup or ground ginger powder from my juicing eBook.
- Store your ginger shots in the refrigerator right after juicing and drink them straight from the fridge to make sure they contain as many nutrients as possible.
- A white sediment might appear at the bottom of your ginger shot bottles after a few hours but there's nothing to worry about. It's due to natural starches from the ginger settling at the bottom of the bottles. Sometimes you can incorporate it back into the ginger juice by strongly shaking the bottles. If not, you can wash it out after drinking your ginger shot.
Elo's Trusted Juicer
I'm using the compact easy-clean Hurom H310A slow juicer which is incredible for juicing and provides a really dry juice pulp (great for juice pulp recipes).
How to make ginger shots in a juicer
STEP 1: Wash the ginger. Prepare a bath of baking soda, water, and a splash of vinegar. Let the ginger roots soak for at least 15 minutes. Give them a good scrub with a vegetable brush. Then, rinse them under cold water.
STEP 2: Cut all the ingredients. Thinly slice the ginger (that makes it less taxing on your juicer). Peel the lemons and the orange and remove larger seeds.
STEP 3: Juice. Feed the ginger, lemon, and orange into the hopper/feeding tube of your juicer. I've found that alternating between ginger and citrus fruits promotes juicing.
STEP 4: Transfer the ginger juice into small shot bottles that are very practical for storing and drinking.
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The recipe
Fiery Ginger Shots (Juicer Recipe)
Ingredients
- 10.5 ounces (300 g) organic ginger
- 2 organic lemons
- 1 large organic orange
Instructions
Wash the ginger in a bowl with water, baking soda, and a splash of vinegar. Let it soak for 15 minutes. Give it a good scrub with a vegetable brush and rinse it under cold water.
Prep the ingredients. Slice the ginger. You don't need it peel it if it has been properly washed. Peel the lemons and orange. Cut them into quarters and remove the seeds.
Feed the ingredients into the juicer. Alternate between ginger and citrus fruits to promote juicing. Optionally place a fine-mesh strainer over the juice recipient to obtain a really smooth juice.
Transfer the ginger juice to shot bottles using a small funnel and refrigerate straight away. Drink within 5-7 days.
Notes
- If you want to peel the ginger, try doing so with a spoon instead of a knife–it works so much better.
- Use a slow juicer if you can! Overall slow juicers are better at extracting juice from fruits and vegetables compared to centrifugal juicers. I found that to be particularly true for roots such s ginger and turmeric.
- Use code COOKINGWITHELO10 for 10% off Hurom juicers on the Hurom Europe website.
- Save the ginger pulp! You can use it to make ginger-infused maple syrup or ground ginger powder from my juicing eBook.
- A white sediment may appear at the bottom of your ginger shot bottles after a few hours but there's nothing to worry about. It's due to natural starches from the ginger settling at the bottom of the bottles. Sometimes you can incorporate it back into the ginger juice by strongly shaking the bottles. If not, you can wash it out after drinking your ginger shot.
Equipment
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