Homemade Ginger Shots to Keep the Doctor Away

Ginger Shots Recipe

I recently bought a Ginger Shot from the supermarket for a friend and I to try instead of rocking up at her house at midday on a Friday with a cake or a bottle of wine. I wasn’t disappointed, although the wine and cake would have been nice, as the ginger shot was spicy, delicious and felt as though it was doing us some good. However it was bloody expensive and I felt sure with a bit of research and trial and error I would be able to make my own. Ginger has tons of good qualities, so does cake to be fair, but I digress. It’s anti-inflammatory and full of antioxidants and when combined with fresh lemon juice my Homemade Ginger Shots can be used as a weapon in the fight against colds and flu over the grotty winter months. So can cake, but that’s another blog post completely, maybe one for February.

I love a homemade remedy, they make me feel quite the earth mother and really rather wholemeal. As opposed to how I usually feel – like a shit mother and full of hydrogenated vegetable oils. Once I started making these Ginger Shots, they became a lovely ritual and I now find the whole process quite relaxing. All that’s needed is some fresh root ginger, the juice of two lemons and some honey to sweeten, as necessary. Peeling the root ginger with a teaspoon is a total revelation to me, do give it a try, it’s tons easier than using a small knife or peeler and really works. And that’s the only vaguely taxing part, apart from maybe straining the end juice with a tea strainer or small sieve. This is quite fun though as you get to press the pulp to ensure full juice extraction. The resulting juice is spicy and tart, but in a good way, an almost antiseptic way, so do man up and not make too much of a funny face when you drink them. My recipe for these Homemade Ginger Shots was inspired by the Janded blog, with huge thanks.

January, for me, is a bloody miserable month after all the fun and laughter of Christmas. So the last thing I need is a sodding cold to add to my misery and general unattractiveness. These Homemade Ginger Shots may go some way towards keeping me lovely inside and out. Ha ha, they’re not that bloody good.

Here’s the super simple line up for these super shots. I can’t help think just a touch of whisky would help this, but lets leave the booze for Fridays, eh.

Make a start by peeling your gnarly old ginger with a teaspoon. This is such a fab way to peel it, do give it a go. Then, roughly chop  it and pop into your powerful blender or NutriBullet.

Next juice two lovely big lemons then add as much or as little honey as you wish. Start off with 1 good sized teaspoon of honey then you can always add more to taste afterwards.

Now, blitz away until you have a smooth-ish juice like consistency.

Pour this health giving juice through a tea strainer or small sieve into a jug to remove any of the ginger pulp. Give your blender a swill around with a splash of water, if need be, to get all the goodness out. Then press down with the back of a spoon to ensure you get all the best bits.

And there you have it. A good 150ml to 200ml of pure spicy, ginger and lemon loveliness. The recommendation is 25ml to 50ml per day, but play it by ear, it is quite ballsy but I’ve learnt to love the slight burn you get from the shot.

Keep the remaining ginger shots in the fridge and keep for up to a week.

Cheers and hope you had a lovely break over the festive period. I am not really embracing the New Year New Me balls, however, I would like to stay snot free until at least February so these Homemade Ginger Shots, for me, are here to stay.

Lucy x

Ginger Shots Recipe

Makes around 150ml to 200ml, enough for 3 to 6 days

You will need a pretty ballsy blender

50g fresh ginger, peeled and roughly chopped

Juice from 2 lemons

1 to 2 teaspoons honey – more or less to taste

Take a teaspoon and peel your fresh ginger, it’s a really easy way of peeling it as all the nobby bits don’t get in the way of a peeler. Roughly chop into chunks and add to your blender or NutriBullet.

Squeeze the 2 lemons and add this to the blender too. Sweeten with 1 to 2 teaspoons of honey – I feel too much defeats the principle so start out low then add more afterwards if necessary.

Blitz the whole lot until smoothish then strain into a small jug using a tea strainer to remove all the woody ginger bits. Press down on the pulp to make sure you get all the lovely ginger and lemony juice. Add a splash of water to the blender if you need to swill it around to get all the last bits of juice and ginger.

Chill in the fridge until needed. Apparently you can have a shot of 25ml to 50ml a day so keep any Ginger shots in the fridge for up to a week.

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