Over the last couple of years, the “ginger shot” has gained popularity all over the world, and today it can be found in the health aisle at almost every grocery store. Research suggests that ginger shots provide us with a plethora of benefits. It has been shown to aid in digestion and to have both anti-inflammatory and immune boosting properties. The only downside is that one shot is often extremely expensive, ranging anywhere from three to five dollars per shot. However, if you have some fresh ginger and a lemon at home, you can make the same concoction yourself for only a fraction of the price. This is why my family always makes sure to keep some fresh ginger at home in Texas. We typically make a batch of ginger shots at the beginning of the week and drink one each morning until we run out.
Aside from being the key ingredient in the beloved ginger shot, ginger serves as a core component in a variety of different cuisines. Additionally, it has been used as a natural remedy to treat illness in some cultures. Ginger is a flowering plant that is rich and bold to the taste, and it often gives off a citrusy aroma. The plant is typically grown in humid climates, which is why it is easy to find in countries such as India, Brazil, and Thailand. Besides its sharp, yet vibrant taste, ginger contains a powerful antioxidant known as gingerol, which is why it has been said to have “immunity boosting” properties. Some even find that it can help soothe an upset stomach.
I like to take a ginger shot right when I wake up every morning, as I find it sets me up for a productive and healthy day. Whether you’re waking up groggy from a nap or need a little “pick-me-up” in the afternoon, these ginger shots always do the trick. I use the recipe my aunt gave me a few years back, and I’m so excited to have the opportunity to share it with the rest of my community. It is possibly one of the simplest and most affordable recipes that I’ve come across, which is great, especially for a college student who is always on the go like me.
*** If you’re just making ginger shots for yourself, I would suggest making only one quarter or one half of the recipe to start. You want to consume the batch within a reasonable number of days to prevent it from spoiling. For my family of five, one batch typically lasts about three to four days.
Ingredients:
40 ounces water
11 ounces peeled ginger
2 medium lemons (or one large)
Cayenne pepper to taste
¼ cup honey (optional)
Directions:
Bring the water to a boil in a large pot, and let the water roll at a boil for five minutes.
Let the water cool to about 140°F while washing and peeling the ginger (the water should be a little warmer than “hand-hot”). I find that it is easier to peel the ginger with a spoon; it shaves off a thinner layer than a knife or any other tool would. Make sure the peeled ginger doesn’t weigh any less than 11 ounces, as it will prevent the shots from tasting bland.
Chop the ginger into cubes, and add them to a blender along with half of the water and the zest of the lemons. It is important that the water is not warmer than 140°F, as too much heat can denature the gingerol.
Blend on high for about two minutes. Add the rest of the water, and mix for three more minutes before straining the contents through a very fine strainer.
Lastly, add cayenne pepper to taste. I usually add ¼ to ½ teaspoon. You can also add up to ¼ cup honey if you want it to have a sweeter taste. I typically skip this step, however, as I find the zesty taste refreshing.
Pour the ginger shots into a container and serve!
Cover Photo Courtesy of Downshiftology
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