Why this Recipe Works
Do these Shots Taste Good?
Health Benefits of a Ginger Shot
Ginger
Turmeric and Black Pepper
Apple Cider Vinegar
Ingredients - Notes and Substitutions
How to make a Ginger Turmeric Immunity Shot
1. Ginger and Turmeric Root Prep
Start by prepping the fresh turmeric root and ginger root. You’ll want to thoroughly scrub the roots to remove dirt and debris. The pulp from the ginger will be strained out later. This Ginger Turmeric Shot uses ingredients like fresh turmeric and ginger root, the unsuspecting black pepper, the “elixir” apple cider vinegar, local honey, and more to boost your overall wellness. It’s not necessarily tasty for most people, but a quick shot will have you feeling ready to take on the day! This anti-inflammatory shot works as a digestive aid with additional bloating relief, staving off disease, nausea relief, maintaining appetite, aids weight loss, and more. If you have a lot fresh ginger root, be sure to check out these recipes for Ginger Garlic Paste and Adrak Chai (Ginger Tea).
No juicer necessary! Toss everything into a blender, food processor, or immersion blender and then strain to extract the juice. A juicer will extract all the pulp and therefore a majority of the nutritional benefits. A blender retains some of the pulp while giving a juice-like consistency. Add as many of the ingredients as you want - you only need a base of ginger root, turmeric root or ground turmeric, lemon juice, and black pepper to reap a ton of health benefits with just 2-3 fluid ounces. You can make these shots in bulk and have enough to last you a week!
Ginger, turmeric, and apple cider vinegar are all strong flavors that aren’t palatable on their own. In fact, the gingerol in a ginger root can actually be quite spicy. Admittedly, my flavor palate is not a fan of the combination and I look like I’m in pain after taking one. Luckily, they’re taken in one big gulp and that’s why they’re designed as a shot. Down the hatchet it goes! And you won’t have to think about it for the rest of the day. Feel free to adjust the shot with more lemon juice or honey to make it more palatable. Read about lemon’s health benefits on WebMD, honey’s health benefits on Healthline, and cayenne’s health benefits on Medical News Today. Let’s walk through some of the main benefits of using the ginger, turmeric with black pepper, and apple cider vinegar in this recipe. Read more on Healthline for 11 Proven Health Benefits of Ginger. This anti-inflammatory is revered for it’s ability to increase the antioxidant capacity of our bodies with curcumin, the main disease-fighting active compound in turmeric. Our bodies don’t do a great job absorbing curcumin in the bloodstream. Piperine, the active ingredient in black pepper, boosts the absorption of curcumin into the bloodstream (Healthline). This is why you’ll frequently see black pepper and turmeric used together. This combination offers some of the following health benefits: reduces and fights inflammation, reduces joint pain, aids digestion, combats type 2 diabetes and heart disease, and can even help prevent the growth of cancerous cells. Read more on Well and Good. Read more on WebMD.
2. Blend and Strain
Next, pour the pulp out over the strainer. Use a spatula or spoon to press the pulp to remove as much juice as possible. You’ll be left with ginger pulp that’s drier and thick and about 2 cups of juice. You may need to strain the juice twice to remove excess pulp if your mesh strainer has larger holes. Then, firmly hold the top and bottom of the ginger chunk in one hand. With the other hand, brace your forefinger against the back of the spoon and your thumb at the bottom of the chunk. Scrape the edge of the spoon downwards, applying slight pressure. The peel will come right off. Once you get the hang of this, you’ll have all the ginger peeled in no time. However, note that peeling the ginger root is not entirely necessary and is actually considered the most potent part of the ginger! The peel is completely edible and actually contains more fiber and antioxidant activity than the rest of the root (Source). While the blender is running, you’ll want to prep a large fine mesh strainer or a cheese cloth over a bowl with a spout to catch all of the pulp. If you’d like, you can return this pulp to the blender and add a half cup of water and run it again to extract extra juice. I ran it a third time to test out how much I could really extract but the third go was mostly clear.
3. Funnel into a Small Jar
Storage Instructions
More Recipes to try
Recipe
Give the jar a shake before consuming in case of separation. Add water and run the blender a second time. After you’ve extracted juice from the pulp the first time, go ahead and do it a second time! You can still get plenty of more juice from the pulp. Save your pulp. Don’t toss out all of that ginger pulp! Add a tablespoon to curries like Kala Chana Masala, Saag Paneer, Khichdi, and more. Play around with the ingredients. A ginger shot isn’t really meant to taste absolutely delicious… that’s why it’s a quick shot. Feel free to omit or add more of a certain ingredient to suit your needs. Help! The ginger shot is too spicy! Add some more honey or fruit juice (like pineapple, apple, or orange) to mellow out the shot. Give the mason jar a shake before consuming, as the ingredients may separate. This is completely normal and fine to still consume. The juice can also be frozen in an ice cube tray and then transferred to a freezer bag for up to six months. Add a cube your morning smoothie and you won’t taste it as much. I’d love to know what you thought of this recipe! Don’t forget to leave a comment and ⭐️ star rating below! Thinking about making this recipe? Enter your email and I’ll send it straight to your inbox to save for later. Plus, get new recipe inspiration from me every week! By submitting this form, you consent to receive emails from Masala and Chai.
