Ginger Shot
A ginger shot is a small, fiery drink made by blending fresh ginger with lemon juice, honey and a little turmeric, then straining it. It takes 15 minutes, costs a fraction of the bottled versions and lets you choose how sharp or sweet it is. One batch fills a bottle with eight 50ml shots, and the flavour is strong enough that most people sip a small glass.
- Total
- 15 min
- Prep
- 15 min
- Serves
- 8
- Per serving
- 15kcal
How strong should a ginger shot be?
Strength comes down to the amount of ginger and water. This recipe uses 150g of ginger to 250ml of water, which gives a drink with a clear peppery burn, sharpened by the lemon and rounded off by the honey. If you are new to it, use less ginger or add a splash more water.
Blending the ginger with the water, rather than pushing it through a juicer, means you get everything out of the fibres without any special equipment. Straining through a sieve gives a slightly pulpy shot, and muslin a smooth one.
Preparing ginger shot
Tap a time to start a timer.
- Prepare the ginger Scrub the ginger under cold water and scrape off the skin with the edge of a teaspoon, or leave it on if the ginger is fresh and the skin is thin. Chop it into 1cm pieces so the blender can break it down easily.
- Squeeze the lemons Roll the lemons firmly on the worktop, halve them and squeeze out the juice, removing any pips. You need about 90ml.
- Blend Put the ginger, lemon juice, water, honey and turmeric into the blender. Blend on high for until the ginger is broken down into a fine, fibrous pulp.
- Strain Set a fine sieve over a jug, or line it with muslin for a clearer shot, and pour in the mixture. Press the pulp firmly with the back of a spoon to squeeze out every drop, then discard the pulp.
- Bottle Pour the juice into a clean bottle, seal it and chill it. Shake well before each use, because the turmeric settles. Pour 25–50ml into a small glass and drink it cold.
Flavour variations and swaps
Orange or apple juice softens the heat, and a pinch of cayenne pepper adds more of it. Replace the honey with maple syrup if you do not eat honey, or leave the sweetener out and let the lemon do the work. A pinch of black pepper is a common addition with turmeric and does not change the taste much.
To make a larger drink, dilute a shot with sparkling water over ice. For a fresh juice to stir in, try homemade orange juice, or make the golden version on its own with a turmeric shot.
Common problems and fixes for Ginger Shot
- The shot is too fiery to drink.
- Start with 25ml and top it up with cold water or orange juice. Next time, use 100g of ginger instead of 150g for a milder batch.
- The juice is cloudy and full of fibres.
- Line the sieve with muslin or a clean tea towel and squeeze the pulp through it. A second pass through the muslin gives a clearer shot.
- Turmeric stains the blender jug and worktop.
- Rinse the jug straight away and wash it with hot soapy water. A stained plastic jug can be rubbed with a little bicarbonate of soda paste, and a stainless steel or glass sieve stains less than a plastic one.
Frequently asked questions about Ginger Shot
How long does a ginger shot keep in the fridge?
Up to 5 days in a sealed, sterilised glass bottle in the coldest part of the fridge. Shake before pouring, and throw it away if it smells fermented or fizzy. You can also freeze it in ice cube trays for up to 3 months and thaw a cube or two overnight in the fridge.
How much should you drink at once?
Start with 25ml, diluted if you like, and build up to a 50ml shot. It is a strong drink, so ask your GP or pharmacist before drinking it regularly if you are pregnant or take medicines such as blood thinners.
Can you make it without a blender?
Yes. Grate the unpeeled ginger on the fine side of a box grater, stir it into the water with the other ingredients, then squeeze the mixture through muslin. It takes a few minutes longer and gives a very clear juice.
Can I use ground ginger instead of fresh?
It is a poor swap. Ground ginger tastes dusty and lacks the sharp, fresh heat of the root, and it will not strain out cleanly. Fresh ginger keeps well in the fridge and is worth buying for this.
How did you like the recipe?
4.8 / 5 · 40 ratings
