Immunity Ginger Shot – Fresh Ginger Roots – Freshly Squeezed Lemon Juice – Filtered Water – Turmeric Powder
Peel the fresh ginger roots by scraping the skin with a teaspoon or by using a vegetable peeler. Slice the root into a few thick slices and place them in the jug of a blender.
Add the freshly squeezed lemon juice, filtered water, turmeric powder, and the optional stevia drops and cayenne pepper in the jug of the high-speed blender.
Blend the Ginger Immunity Shot mixture on the high-speed setting for a few seconds until the ginger is gone. Pour the mixture into a sieve over a bowl.
Press the juice through the sieve using a wooden spoon or a silicone spatula until the paste that remains is dry. Transfer the juice to a serving jug.
Serve your ginger shots fresh, or store them in the fridge for a few days. You can also freeze them in an ice cube tray for up to three months.
NET CARBS 2.4g FAT 0.1g PROTEIN 0.3g
Serving: 1 Shot Makes: 8 Shots
Prep: 5 Minutes Cook: 10 Minutes