Immune Boosting Ginger Shots
Ingredients
1 pound fresh ginger
5 to 6 medium lemons
1/4 cup cold water
1/4 cup raw honey, or to taste, optional
5 to 6 medium lemons
1/4 cup cold water
1/4 cup raw honey, or to taste, optional
Cooking Instructions
1. Wash and dry the ginger, then coarsely chop.
2. Juice the lemons, straining off the seeds, and pulp until you have about 2/3 cup of lemon juice.
3. Add the ginger, lemon juice, water, and honey, if using, to a blender.
4. Blend on high until a mostly smooth, thick mixture forms, stopping to scrape down the bowl occasionally, about 2 minutes
5. Transfer the mixture to a fine-mesh strainer lined with a doubled sheet of cheesecloth or a clean kitchen towel set over a medium bowl. Let drain for several minutes.
6. Gather up the edges of the cloth and twist, squeezing the ginger pulp into a ball inside the cloth. Squeeze well and continue to twist, until no more liquid is dripping out of the cloth and the pulp is very dry. Discard the pulp.
7. Transfer the liquid into a bottle using a funnel and chill.
2. Juice the lemons, straining off the seeds, and pulp until you have about 2/3 cup of lemon juice.
3. Add the ginger, lemon juice, water, and honey, if using, to a blender.
4. Blend on high until a mostly smooth, thick mixture forms, stopping to scrape down the bowl occasionally, about 2 minutes
5. Transfer the mixture to a fine-mesh strainer lined with a doubled sheet of cheesecloth or a clean kitchen towel set over a medium bowl. Let drain for several minutes.
6. Gather up the edges of the cloth and twist, squeezing the ginger pulp into a ball inside the cloth. Squeeze well and continue to twist, until no more liquid is dripping out of the cloth and the pulp is very dry. Discard the pulp.
7. Transfer the liquid into a bottle using a funnel and chill.
Immune Boosting Ginger Shots
Prep Time: 10 Minutes
Total Time: 10 Minutes
Servings: 10
Meal Type
Nutrition Facts
Applied Diet Types
- Clean Eating
- Dairy Free
- Gluten Free
- Vegan
- Whole30
Ingredients
1 pound fresh ginger
5 to 6 medium lemons
1/4 cup cold water
1/4 cup raw honey, or to taste, optional
5 to 6 medium lemons
1/4 cup cold water
1/4 cup raw honey, or to taste, optional
Cooking Instructions
1. Wash and dry the ginger, then coarsely chop.
2. Juice the lemons, straining off the seeds, and pulp until you have about 2/3 cup of lemon juice.
3. Add the ginger, lemon juice, water, and honey, if using, to a blender.
4. Blend on high until a mostly smooth, thick mixture forms, stopping to scrape down the bowl occasionally, about 2 minutes
5. Transfer the mixture to a fine-mesh strainer lined with a doubled sheet of cheesecloth or a clean kitchen towel set over a medium bowl. Let drain for several minutes.
6. Gather up the edges of the cloth and twist, squeezing the ginger pulp into a ball inside the cloth. Squeeze well and continue to twist, until no more liquid is dripping out of the cloth and the pulp is very dry. Discard the pulp.
7. Transfer the liquid into a bottle using a funnel and chill.
2. Juice the lemons, straining off the seeds, and pulp until you have about 2/3 cup of lemon juice.
3. Add the ginger, lemon juice, water, and honey, if using, to a blender.
4. Blend on high until a mostly smooth, thick mixture forms, stopping to scrape down the bowl occasionally, about 2 minutes
5. Transfer the mixture to a fine-mesh strainer lined with a doubled sheet of cheesecloth or a clean kitchen towel set over a medium bowl. Let drain for several minutes.
6. Gather up the edges of the cloth and twist, squeezing the ginger pulp into a ball inside the cloth. Squeeze well and continue to twist, until no more liquid is dripping out of the cloth and the pulp is very dry. Discard the pulp.
7. Transfer the liquid into a bottle using a funnel and chill.