Ingredients
- 500 g ginger chopped loosely
- 300-500 ml water
- 2 fresh lemons juice only
- 1 pinch turmeric per shot
- 1 Pinch black pepper per shot
- 100 ml apple cider vinegar
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 and apple cider vinegar to the juice.
- Serve in a small glass with a pinch of ground turmeric and ground black pepper. The size of the shot 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
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