Ginger Shots

A ginger drink in clear glass bottles and small glasses with lemon and ginger around.

Much cheaper and better than store-bought, this recipe for ginger shots is made with apple or orange juice (no coconut water), ginger, lemon, and honey.

Course Autumn, Drinks, Winter

Cuisine American, European

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings shots

Calories 30kcal

Author Alexandra Daum

Ingredients

80 grams (¾ cup chopped) fresh ginger
50 grams (2 ½ tablespoons) honey to taste
500 ml (2 cups) unsweetened apple juice or orange juice
Juice of a lemon about 3 tablespoons

Metric - Cups

Instructions

Wash the ginger well and roughly chop. Place into a blending container (or standing or bullet blender). Add the honey, apple juice, and lemon juice.
80 grams (¾ cup chopped) fresh ginger, 50 grams (2 ½ tablespoons) honey, 500 ml (2 cups) unsweetened apple juice, Juice of a lemon
Blend on high speed until the ginger is completely broken down and the mixture looks smooth.
Strain through a fine mesh sieve, using the back of a spoon to press the juice out of the ginger pulp. Compost the leftover pulp.
Taste and add more honey if needed. Serve immediately or keep refrigerated in a sealed glass jar or bottle for up to five days. Shake well before serving.

Notes

Sweeten to taste: change the amount of honey added to suit your preference. Some honey types will be sweeter than others (forest honey has more bitter notes, for example).

No need to peel: you're straining out the pulp in any case. Don't waste time peeling the ginger for this recipe.

Nutrition