Ingredients
- 12 ounces fresh ginger root, peeled
- ½ ounce turmeric root or 1 teaspoon ground turmeric
- ½ medium lemon, juiced
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey (or maple syrup for vegan option)
- 5 black peppercorns
- Pinch of cayenne pepper (optional)
- 1 cup water
- ½ cup pineapple juice (optional, for sweetness)
Instructions
- Peel the ginger and turmeric roots. Cut them into smaller chunks for easier blending.
- Add ginger, turmeric, lemon juice, apple cider vinegar, honey (or maple syrup), black peppercorns, cayenne pepper (if using), water, and pineapple juice (if using) to a blender.
- Blend until the mixture is smooth.
- Strain the mixture through a fine mesh strainer or cheesecloth into a bowl, pressing to extract as much liquid as possible. Discard the pulp.
- Pour the liquid into small bottles or a jar and refrigerate.
- Store for up to 5 days in the refrigerator. Take 1–2 oz per serving as a shot, either straight or diluted with water.
Notes
- Black pepper enhances the absorption of curcumin, the active ingredient in turmeric.
- Add pineapple juice for a sweeter, less spicy flavor.
- Use maple syrup instead of honey for a vegan-friendly version.
- Shake before each use as natural settling may occur.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Drink
- Method: Blending
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 shot (approx. 2 oz)
- Calories: 40
- Sugar: 6g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
