These Ginger and turmeric shots team together powerfully. The ginger offers antimicrobial and anti-nausea properties, while turmeric's curcumin delivers strong anti-inflammatory and antioxidant effects. With the addition of black pepper it increases curcumin bioavailability by up to 2000% and a splash of fresh citrus adds a massive vitamin C hit for immune support. Studies show this combo can help reduce inflammation, aid digestion, ease pain, and bolster overall wellness. That makes them ideal as a natural daily tonic, and best of all they are truly delicious.
Ingredients
- 100 g turmeric root fresh organic (see note 1 and 2)
100 g ginger root fresh organic (see note 1)
3 oranges large organic- 2 lemons large organic (see note 3)
½ tsp black pepper organic, freshly ground (see note 4)
1 Tbsp honey raw organic (see note 5)
½ cup water filtered (see note 6)
pinch cayenne pepper organic (see note 7)
Instructions
Juicer Method (Recommended for clearest shots)
- Wash and roughly chop the organic turmeric and ginger into 1–2 inch pieces Peel the oranges and lemons. Feed the turmeric, ginger, oranges, and lemons through your juicer. Stir in the black pepper (and cayenne/honey/oil if using).Pour into small glass shot bottles or jars.100 g turmeric root, 100 g ginger root, 3 oranges, 2 lemons, ½ tsp black pepper, 1 Tbsp honey, pinch cayenne pepper
Taste and adjust—if too intense, add a splash more citrus or water.
Blender Method (No juicer needed)
- Peel the oranges and lemons; roughly chop them (remove any large seeds). Chop the turmeric and ginger into small pieces. Add everything to a high-speed blender: turmeric, ginger, oranges, lemons, black pepper, optional honey/oil, and ½ cup water or coconut water. Blend on high for 1–2 minutes until completely smooth.100 g turmeric root, 100 g ginger root, 3 oranges, 2 lemons, ½ tsp black pepper, 1 Tbsp honey, ½ cup water, pinch cayenne pepper
- Strain through a fine mesh sieve, nut milk bag, or cheesecloth into a bowl—press firmly with a spoon or spatula to extract maximum liquid. Discard pulp (or save for smoothies/soups).
Store in airtight glass bottles or jars in the refrigerator for up to 7–10 days (shake before drinking as separation is natural).
Storage & Serving
- For longer storage: Freeze in ice cube trays, then pop out 1–2 cubes per serving and thaw overnight.
How to take: Drink 1–2 oz (30–60 ml) first thing in the morning on an empty stomach. Chase with water if the kick is strong!
Notes
- Both turmeric and ginger root can be used peeled or unpeeled—ensure you scrub it well if keeping skin on.
- Always wear kitchen gloves when handling raw turmeric. The juice is a powerful staining agent and without gloves you will end up with very orange fingers for a very long time!
- Lemons can be juiced separately and added later for brighter flavor
- You can add 1/4 tsp if 1/2 tsp is too much. Tip But never leave it out completely as it is essential for enhancing turmeric absorption.
- If you don't like honey you can substitute with pure organic maple syrup.Tip Both honey and maple syrup are optional but add a slight sweetness and soothing effect
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If you prefer you can swap out water for organic coconut water. Both water and coconut water are optionalNo water or coconut required if not using the blender method
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add a pinch of organic cayenne pepper or 1 tsp extra virgin olive oilfor even better curcumin bioavailability
- Always choose organic roots to avoid pesticides and maximize nutrient density.
- Fresh is best—dried powders work in a pinch but lack the vibrant punch and full enzyme profile.
- Start small if new to intense flavors; dilute with more citrus initially.
- Consult a doctor if pregnant, on blood thinners, or with gallbladder issues (turmeric/ginger can be potent). text
YOUR RECIPE NOTES:
Nutrition
Serving: 60mlCalories: 75kcalCarbohydrates: 17gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 6mgPotassium: 397mgFiber: 4gSugar: 6gVitamin A: 94IUVitamin C: 35mgCalcium: 42mgIron: 4mg
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