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Homemade Ginger Shots are super simple to make and give us a daily warming immunity boost, right when the season calls for it. This is an easy 3-ingredient recipe, you’ll love.
It’s the season of sniffles and I’m willing to do anything to give me a boost of extra goodness.
I’ve experimented with making these Ginger Shots with fresh tumeric as some people do, but it can be tricky to get hold of, so I have left this extra ingredient out (feel free to add it though).
These are nutritious and VERY…refreshing! (Yes, they are strong and may well make your eyes water, but don’t be put off. They are so zingy, they feel GOOD!)
Why you’ll love this Gingers Shots recipe
⭐️ A delicious daily KICK for your immunity
⭐️ Easy and quick to make
⭐️ Just 3 ingredients
Sarah’s Notes
The benefits of consuming fresh ginger made in juice form are reported far and wide, from anti-inflammatory properties to helping with digestion and immunity, and much more.
I love to have one of these every day in the colder months. I also know that buying Ginger Shots ready-made from the supermarket is quite pricey and they often contain preservatives, so I decided to try a quick homemade fix myself using a blender.
❗️Please Note There are some people with specific medical conditions who should be cautious about consuming ginger or potent liquids like this. Please do your research and seek medical advice if you’re unsure!❗️
Ginger Shots Ingredients
- Ginger – This should be fresh ginger and will need to be scrubbed clean first – no need to peel it.
- Apple juice – This goes really well with the ginger but you could use any other juice or even water if you like. Depending on the liquid you use, you might like to add a little maple or honey to sweeten it.
- Lemon – The juice from half.
- Cloth – You’ll also need a clean cloth to strain the shot through, muslin is ideal. If not, a smooth fabric tea towel will be okay.
How to make Ginger Shots at Home
1. Roughly chop the washed ginger and add to a blender with the apple juice, as per the full recipe below.
2. Add in the lemon juice and blend until smooth.
3. Pop a sieve over a bowl, then put a clean muslin or tea towel over, and begin to pour out the juice.
4. Allow the juice to strain fully, catching any bits, before serving.
Storing
In the fridge Keep these in the fridge for up to 4 days and shake before serving.
You can also freeze the Ginger Shots in an ice cube tray then pop them in a mug with some boiling water if you’d like to enjoy them hot.
What I use
I use these tiny jars to store the juice into daily portions. They’re really handy and have lids, so you can give them a good shake before drinking.
More Feel-Good Recipes…
Soup
Chicken Soup
Vegetarian Slow Cooker Recipes
Red Lentil Dahl {Slow Cooker Fakeaways}
Snacks
Energy Balls
Slow Cooker Beef
Slow Cooker Beef Stew
FAQs
It would be pretty thick and tricky to drink if you didn’t strain the juice first, but certainly not impossible if you’d rather endure a few bits than do the extra step in the recipe. You’d probably just want to make sure you gave them a good shake before drinking.
You could also just strain through a sieve to remove the largest pieces if you don’t have muslin.
This recipe makes five 100ml juices. I drink one a day and find the quantity enough to get the right amount of zing!
Yes, you can use an electric juicer for this recipe if you have one, if you do this you won’t need to strain.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
How to Make Ginger Shots
Ingredients
- 100 g (3 oz) Fresh ginger, Scrubbed clean but not peeled
- 500 ml (2 cups) Apple juice
- 1/2 Lemon, Juice only
Instructions
- Roughly chop the ginger and add it to a blender with the apple and lemon juice. Blend until smooth
- Pour the juice through a sieve, lined with a clean muslin or tea towel, into a bowl to catch any little bits.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on November 4, 2025 and updated later to make improvements.
Oh my, these are glorious! I’ll be make these every week this winter. Thanks Sarah.