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GINGER SHOTS

GINGER SHOTS

  • 60 g ginger (leave skin on)
  • 400 ml fresh apple juice*
  • ½ juiced lemon

Chop the ginger into small chunks. Tip into a blender with the apple and lemon juice and blitz for a few minutes until very smooth.
Set a very fine sieve over a jug.
You could also line a regular sieve with a piece of muslin or a clean, thin tea towel.
Tip the juice into the sieve and leave it to drain, then press the remaining pulp with the back of a ladle until dry. If you’re using a cloth, twist it to squeeze all the juice out.
Drink straight away or decant into a bottle.
Will keep chilled for up to four days.

Note:
* I used Sir Fruit Gingerade.

Recipe tips:

Make as much as you want:
We tried many different quantities of ginger to liquid and the amount we liked most for a shot that was still very gingery but not overpowering was 15 g ginger per 100 ml liquid. This makes a 100 ml serving or two 50 ml shots. Use these proportions to make as much or as little ginger juice as you’d like.

Make with pineapple:
Pineapple juice can replace apple juice for a more tropical flavor.

Just ginger:
If you don’t want to use fruit juice you can simply replace it with the same amount of water, but you might need to sweeten it with honey to taste.

Turmeric and ginger juice:
To add the health benefits of fresh turmeric to your shots simply swap half the ginger for turmeric prepared the same way as the ginger.

Recipe tested and photo:  Melissa Ann Vermeulen

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