Ginger and turmeric shots

Sometimes, I catch myself buying something that I am very capable of making myself. And, when it suits me, I teach myself how to make that thing, so I never have to buy it again if I choose not to.

And this month, it was the turn of ginger and turmeric shots. I admit to adoring them. But I adore the little plastic bottles they come in less. Surely, it can’t be that hard I thought. And I was right. The only caveat to this is that you need access to a juicer because, otherwise, I am not entirely sure quite how you will extract the amazingly potent juice of either the turmeric or the ginger.

Apart from that though, and the inevitable fact that the curcuminoids in the turmeric will turn your hands a vibrant yellow for a few days after, it is a simple process that will give you a decent volume of ginger and turmeric shot. I use this regularly because it tastes delectable, especially when I feel the slightest bit coldy or run down. Or even just on a cold, grey day, because it is so enlivening. Both of these medicinal herbs are packed with active constituents, including volatile oils and, particularly in the ginger, pungent constituents. Humans have a long history of benefiting healthwise from these powerful herbs. What I don’t advise, though, is taking a swig of the pure ginger juice. That was an experience all of itself that acted as a salutary reminder of the potency of medicinal herbs!

 

Ginger and turmeric shots


Ingredients

  • 200g ginger

  • 250g Turmeric

  • 3 medium lemons

  • A good grinding of black pepper

  • Apple juice

  • Mango juice

Equipment

  • Juicer

  • Chopping board

  • Knife

  • 2 large measuring jugs

  • Small containers to freeze shots in


Method

  1. Chop and juice the ginger (no need to peel if it is organic) (if you dare to taste the juice neat, don’t swig a large amount, as I did).

  2. Chop and juice the turmeric (no need to peel if it is organic).

  3. Roll the lemons to separate them from their skins, peel and de-seed them and juice them.

  4. Measure the volume of the above combined juices (“the total juice volume”) in a measuring jug and make a note of it.

  5. Grind in the black pepper*.

  6. Calculate what 3x the total juice volume is and measure that amount out in apple juice.

  7. Calculate what 3x the total juice volume is and measure that amount out in mango juice**

  8. Mix the total juice volume in with the apple juice and the mango juice.

  9. Taste!

  10. Separate out into 300ml servings and freeze in those servings to enable you to defrost enough for a small daily shot for a week each time.

    * It can also taste good with a grinding of dried chilli too.

    **You can swap out the mango juice for beetroot juice or tomato juice or orange juice or another option that takes your fancy.

 

Next
Next

The Peach ferment