You can make ginger shots in a blender without a juicer. Blend 2 ounces of fresh ginger with lemon and orange juice, strain the pulp out, and pour small 1- to 2-ounce shots. It’s a spicy, lemony little drink that’s welcome on a chilly fall morning.
Store-bought ginger shots can taste punishing. The homemade version is brighter and fresher. All you need is a blender, fresh ginger, citrus, and a fine strainer, and the bottle keeps in the refrigerator for a few mornings.
At a Glance
| Detail | Info |
|---|---|
| Prep time | 10 minutes |
| Total time | 10 minutes |
| Yield | 6 small shots |
| Equipment | Blender and fine strainer |
| Flavor | Spicy ginger , lemon, orange, turmeric |
| Storage | Refrigerator, up to 3 days |
Ingredients
- 2 ounces fresh ginger, peeled and chopped
- 1/2 cup fresh lemon juice
- 1 cup fresh orange juice
- 1 to 3 teaspoons honey, optional
- 1/2 teaspoon ground turmeric, optional
- Dash of black pepper, optional
- 1 to 2 dashes cayenne, optional
The recipe yields about six to eight 1- to 2-ounce shots. The seasonings are optional.
Fresh ginger should smell spicy and bright when you cut it. If the ginger is dry, fibrous, or dull, the shot will taste flat.
How to Make Ginger Shots in a Blender
Add ginger, lemon juice, orange juice, honey, turmeric, black pepper, and cayenne to a blender.
Blend until the ginger is finely broken down. The mixture will look cloudy and pulpy. That is normal.
Strain through a fine mesh strainer, nut milk bag, or a few layers of cheesecloth. Press the pulp to get the liquid out, but don’t push so hard that fiber slips through and makes the shot gritty.
Pour into a clean bottle and refrigerate.
Why Orange Helps
Ginger and lemon alone can be harsh. Orange juice softens the shot without making it taste like candy, and it gives the drink a warmer color.
If you want it sharper, use more lemon. If you want it softer, use more orange.
Turmeric, Pepper, and Cayenne
Turmeric makes the shot earthy and a deeper yellow. A tiny pinch of black pepper is common in turmeric drinks. Keep it small so you don’t taste pepper first.
Cayenne is optional. A pinch is plenty if you like heat.
For a gentler turmeric drink, try an anti-inflammatory morning drink with turmeric or a cold turmeric drink recipe .
Make It Less Intense
If the first sip is too strong, dilute each shot with a splash of cold water, coconut water, or orange juice.
You can also turn it into a quick spritz: pour one shot over ice, add sparkling water, and squeeze in lime.
Storage
Keep ginger shots refrigerated in a clean bottle for up to 3 days. Shake before pouring. If it smells fermented, fizzy, or off, throw it out.
The flavor is strongest on day one and smoother on day two.
Variations
Green ginger shot: Add a small handful of spinach before blending. Strain well.
Pineapple ginger shot: Replace orange juice with pineapple juice.
Carrot ginger shot: Replace half the orange juice with fresh carrot juice.
Honey lemon ginger shot: Skip turmeric and cayenne. Use ginger, lemon, honey, and orange.
Common Questions
Can I make ginger shots without a juicer?
Yes. Blend the ingredients, then strain through a fine mesh strainer or nut milk bag. The texture will be cleaner if you strain twice.
How often should I drink ginger shots?
Start small. A 1 to 2 ounce shot is plenty. If ginger bothers your stomach, skip it or dilute it with water.
Are ginger shots good for gut health?
Ginger is a traditional kitchen favorite for settling the stomach, and plenty of people like a shot before meals or in the morning. It’s just a spicy citrus drink.
Can I freeze ginger shots?
Yes. Freeze in small cubes and thaw what you need. The flavor is freshest from the refrigerator, but freezing works for longer storage.
