Ginger Lemon Immune Boosting Shots

These simple lemon, ginger, honey, and cayenne immunity shots
are part of a wonderful immune booster juice to start the day right
during cold and flu season (or any time of the year!)

As someone who’s really interested in the health benefits of the food
I’m eating, I love the saying ‘you are what you eat’. Especially during
the flu season, it is even more important to help build our immune
system with sleep, cleanliness, and lots of fruits and veggies, and
healthy recipes like these ginger immunity shots that pack a spicy kick.

 

This lemon ginger cayenne shot is a wonderful combination of
ingredients that work together for a variety of health benefits and as
an immune booster when it’s most needed. It can help fight off viruses,
boost your energy levels and metabolism, and packs a powerful punch of
flavor!

 

Unlike with general juice recipes, daily shots are there to work
quickly, almost like a magical elixir – which means the flavor is often
intense (but only lasts a minute). This particular ginger shot recipe
actually contains cayenne pepper which packs a pow of heat. You can
definitely feel it going down – but since it’s so effective I’ve learned
to knock them back like a pro.

 

Ingredients

  • 450 gr ginger root to yield about 350 ml juice
  • 6 lemons to yield about 350 ml juice – may need more or less, depending on size
  • 1 tsp honey or agave/maple
  • 1/8 tsp cayenne pepper

 

Instructions

  • Start
    by rinsing and scrubbing the ginger root. There’s need to peel it, just
    cut it into small enough piece so they can pass through the juicer.
  • Then, begin by juicing the ginger. 
  • Once
    the ginger is juiced, check your yield amount and Juice the lemons
    accordingly. You can pass it through the juicer if you remove the skin
    and white rind. Alternatively, juice the lemon as you would usually and
    measure a 1:1 ratio with the ginger juice.
  • Mix the ginger and lemon juice together.
  • Add the cayenne pepper and the honey (or agave/maple) and stir well, to thoroughly combine.
  • Separate
    into shot-sized portions (60ml) and keep refrigerated for up to a week.
    The cayenne pepper will sink to the bottom  – so make sure to shake the
    shot container before drinking.
  • You can also freeze the juice into ice cubes and add to juices and smoothies when needed.

Notes

  • I always make a large batch, so that I can flash freeze it and thaw,
    as needed. Feel free to scale yours, to make smaller amounts. 
  • Ideally, the ratio of ginger juice to lemon juice should be 1:1.
    Simple juice your ginger first to see how much it yields and then add
    the correct amount of lemon juice, accordingly.
  • The nutrients and health benefits will be at their most potent when
    the juice is fresh. I usually freeze my leftovers, to preserve
    nutrients. However, you can also store the juice in the fridge for a
    week.

 

 

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