The first time I ever had a ginger shot was at Kauai, and although skeptical it was so refreshing, and I was very surprised how much I enjoyed it. I wanted to have it more frequently because of how good it felt on my tummy. Most recipes I researched just use water and ginger, but when I would buy ginger shots, it would also have apple juice in which seems like a better idea to me than just ginger and water, a lot more bearable with some apple juice. I also came to realize how good coconut water is for your tummy, especially if it’s bloated or irritated. It has immediate effects and thought it to be a good ingredient to add.
Coconut water is said to be rich in potassium which helps counter sodium-induced bloating and flushes the sodium out of the body but also regulates the cleansing process. When I used to struggle with bloating I found this to be the best immediate relief.
The ginger shots are perfect first thing in the morning, or before bed I find.
For the juice, I enjoy the Rugani brand where you can buy from most shops really. You can use any juice blend when you start making your own ginger shots. In the end, it’s also what works for you. But the two I’ve listed we enjoy the most.
Ingredients
115-165g ginger
150ml apple juice/carrot and ginger juice
Juice of 1 lemon and some pulp
400ml coconut water
200ml water
Directions
Remove the skin from the ginger and chop the ginger. The smaller you chop the better it is in the blender.
Cut your lemon in half and squeeze to remove the juice, you can do this over your hand so you catch the pips or remove them with a spoon. You can also add some of the lemon pulp after you’ve squeezed it to the blender.
Add the rest of your ingredients to the blender and blend till all your ginger is pureed, about 45 sec.
You can taste the mixture to see if you’re happy, adding more water if you need it. Depending on what juice you use it may or may not be sweet. The taste of ginger should definitely be there so try not to water it down too much.
Place a sift over a jug and pour your ginger liquid into the jug little at a time. Using the back of a spoon push the pulp down so you get all the liquid out. You’ll see the pulp become dry, push to the side of the sift and continue pouring and pressing.
Remove the sift and set aside. In your jug you’ll see some froth at the top, let your liquid rest for about 5 minutes.
If you want you can scoop the froth out with a spoon.
Pour your liquid into an airtight bottle and store for up to two weeks.
Each shot is about 100ml.
Top Tip
The pulp from your ginger can be reused by adding it to some crushed garlic to make a ginger and garlic mix or use some when making your bone broth and you can even add some to smoothies or soups or any dish your cooking or to your black rooibos tea.
Side note: When I use carrot and ginger juice I add Tumeric to it.
Your ginger shot should be slightly strong and have that ginger kick to it for it to be effective. It should still taste bearable.
If you don’t like apple juice you can try other juice alternatives but they must be low in sugar. You can leave out the juice and add more coconut water or normal water but this will definitely taste different and have a big kick to it. I’m talking hairs on your chest kinda kick but if this is your preference then by all means enjoy.