Ginger shot
- Preparation and cooking time
- Prep:
- Easy
- Makes 400ml
Ingredients
- 50g ginger, unpeeled and roughly chopped
- 250ml apple juice (not from concentrate)
- ½ lemon, juiced
- 1 pinch of turmeric
Method
- STEP 1
Put the ginger, apple juice, lemon juice, turmeric (if using) and 150ml water in a high- powered blender. Blitz for 2 mins on high, or until very frothy and as smooth as you can get.
- STEP 2
Line a sieve with muslin or a clean j-cloth, then pour the ginger mixture through the lined sieve, then squeeze as much juice out as possible, until you are left with dry ginger pulp.
- STEP 3
Decant into a sterilised bottle, then serve chilled in 50ml shots. Will keep chilled for up to four days. Shake gently before serving.
