Go Back
–+ servings
The-Foodie-Footballer-Ginger-Lemon-Turmeric-and-Black-Pepper-Immunity-Boosting-Shots

Ginger Lemon Turmeric and Black Pepper Immunity Boosting Shots

These shots are a massive part of my daily routine - ginger, turmeric and lemon are known to have so many health benefits along with anti-inflammatory properties. By putting these ingredients into a daily shot it has proved to be an absolute powerhouse combination for me. Adding black pepper to the shot helps your body absorb the turmeric much more efficiently and increases the potential health benefits. This is a rough recipe as it all depends on personal taste and how strong you like your shot. Personally, the stronger the better for me, however, you can add more water to the ginger if you prefer a milder flavour. This will keep in an airtight container for up to 1 week, alternatively, I like to freeze in ice cube trays and defrost when required.
No ratings yet
Print Recipe Pin Recipe
Prep Time5 minutes
Total Time10 minutes
CourseDrinks
KeywordGinger, Immunity, Lemon, Pepper, Turmeric
Servings 10 shots
Calories 46kcal

Ingredients
 

  • 500 g ginger chopped loosely
  • 200 ml water
  • 2 fresh lemons juice only
  • 1 pinch turmeric per shot
  • 1 Pinch black pepper per shot

Instructions
 

  • Chop the ginger into small chunks
  • Place in a blender with the water and blitz for around 45 seconds.
  • Place a sieve over a mixing bowl then add the contents from the blender into the sieve. Squeeze the pulp to release all the juice through the sieve and into the mixing bowl below. Persist with this, it can take some time but it’s amazing how much juice you can squeeze out.
  • Add the juice of 2 fresh lemons to the mix.
  • Serve in a small glass with a pinch of ground turmeric and ground black pepper- the amount you have is completely up to you.
  • Store in an airtight container in the fridge for up to 1 week. Alternatively, freeze in an ice cube tray and defrost when needed.
  • I personally don't like to waste the pulp left over from the ginger. It is an optional extra to line a tray with parchment paper and roll the pulp into balls. (no bigger than the size of a golf ball)
  • Place in the freezer. Once frozen, you can make your own ginger tea using the balls and a tea pot with infuser. I like to add some sliced lemon and honey.

Nutrition

Calories: 46kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 237mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 14mg | Calcium: 15mg | Iron: 0.4mg
Did you make this recipe?Tag @thefoodiefootballer on Instagram and hashtag it #thefoodiefootballer