We are obsessed with these immunity supporting shots. They are absolutely full of goodness! Winter or summer they are ideal to consume all year round to support your health and can help to reduce inflammation within your body.
There was a time we would always order these when out having brunch or grab one from a supermarket, but they can be expensive, so why not make your own where you’re able to make an entire batch for the fraction of the price.
Fun fact: We include a pinch of black pepper in our shots. The reason for this is that black pepper contains a compound called piperine which assists in increasing the rate at which the compound curcumin in turmeric is absorbed by the body. It increases it by a whopping 2000% (Hewlings et al. 2017).
120g grated ginger
Juice & rind of 2 unwaxed lemons (preferably organic)
2 tsp turmeric
400ml filtered water
1 tsp cayenne pepper
Pinch of black pepper
You may also need
1 large ice cube tray
Blitz all ingredients together in a blender.
This step is optional. If you prefer your shots a smoother consistency, then you will want to strain the mixture to help remove the ginger fibres. We prefer to forget this step as the ginger fibres are full of goodness so we don’t mind ours being a ‘bitty’ consistency.
If you plan to enjoy all the shots over the next few days, then simply keep the mixture covered over in a jug in a fridge and pour a shot each day.
If you plan to have them throughout the week, then pour the mixture into a large ice cube tray and freeze. Each night pop one ice cube out into a glass in the fridge overnight to defrost so it’s in liquid form to shot back the next morning.
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