Homemade Ginger Shots
ginger-orange & ginger-lemon | 2x 350ml bottles
4.2
(58)
*Bottles not included
Tags:
Recipe
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
20 teaspoon
Fresh ginger
4 piece
Orange
1 piece
Lemon
2 piece
Apple
Not included in your delivery
to taste
Honey [or plant-based alternative]
Nutrition Values
Energy (kJ)1050 kJ
Calories251 kcal
Fat1.3 g
Carbohydrate50.1 g
Sugar34.8 g
Dietary Fiber10 g
Protein3.9 g
Potassium649.7 mg
Calcium36 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Bowl
•High-Sided Bowl
•Stick Blender
Cooking Steps
1
- Peel or thoroughly wash half of the ginger and cut it into smaller chunks.
- Use a sharp knife to remove the skin from the orange and then dice the flesh.
2
- Add the ginger, orange, and 100ml water to a tall container (see Tip). Blend as smoothly as possible using an immersion blender.
- Place a sieve above a bowl, pour in the mixture, and press down with a spoon to squeeze out the juice.
- Add honey to taste.
Tip: if you have a non-immersion blender at home, you can also use this to blend the ingredients.
3
- Peel or thoroughly wash the other half of the ginger and cut it into smaller chunks.
- Peel and core the apple, then cut into wedges.
- Use a sharp knife to remove the skin from the lemon and then dice the flesh.
4
- Add the ginger to a tall container, along with the apple, lemon and 150ml water. Blend as smoothly as possible using an immersion blender.
- Place a sieve above a bowl, pour in the mixture, and press down with a spoon to squeeze out the juice.
- Add honey to taste.
- Pour one small shot of juice in the morning for a good start to your day. Store the rest in airtight bottles in the fridge.
