Go Back
+ servings
featured image of ginger turmeric shots poured out in shot glasses with a container of spoons, a bag of turmeric, and a measuring cup of the leftover ginger turmeric juice in the background.
Print Recipe
5 from 1 vote

Ginger Turmeric Shots

Ginger Turmeric shots are an earthy way to energize yourself and improve immunity. This easy juicer recipe has the perfect balance of citrus and spices! A fool-proof recipe to make your own immunity shots at home. (Blender recipe included)
Prep Time10 mins
Total Time10 mins
Course: Drinks
Cuisine: American
Keyword: ginger, ginger turmeric shot, juicer, juicer recipes, turmeric, turmeric shot
Servings: 8 wellness shots
Calories: 25kcal
Author: Elise Shivamber

Equipment

  • Juicer or Blender

Ingredients

  • 2 Oranges
  • 2 Lemons
  • 4 Pieces Turmeric 2 inches each
  • 2 Pieces Ginger 2 inches each

Instructions

Juicer Version

  • Wash the ginger and turmeric roots thoroughly.
  • Remove the peels of the oranges and lemons. You can do this by cutting the “butts” off each side and then placing the citrus flat on on peeled bottom. Then cut downward along the skin to remove as much peel and as little flesh as possible.
  • Start juicer at Low and add the peeled lemons.
  • Switch the juicer setting to Turbo once the lemons are juiced, and add the orange pieces, turmeric and ginger.
  • Pour into airtight container and/or serve immediately as a turmeric shot (50mL or ~2 OZ) or juice. If storing in airtight container, place container in fridge for up to 1 week.

Blender Version

  • Remove the peels of the ginger and turmeric roots. Cut both ginger and turmeric roots into ½” chunks. (Be careful of turmeric stains. When handling, use gloves or it may stain your fingers. Avoid using a white cutting board as well)
  • Juice the lemons and oranges directly into the blender.
  • Add the chopped ginger and turmeric roots into the blender with the freshly squeezed lemon and orange juice.
  • Blend until smooth.
  • Strain into an airtight container. You can also use a nut milk cloth or cheesecloth to strain. Press on the pulp with a spoon, or squeeze (use gloves). Discard pulp.
  • Pour into airtight container and/or serve immediately as a turmeric shot or juice. If storing in airtight container, place container in fridge for up to 1 week.

Notes

NOTE: turmeric can dye your hands, clothes, counter, etc. When handling this juice, it’s possible it will lightly stain your fingers, hands or fingernails. For safety against staining your countertop or prep station, handle with care and make sure to place on top of a paper towel or napkin. The whole turmeric should not stain, but better to be safe than sorry!
This recipe makes about 1-week of turmeric shots. Store the juice in an airtight container or mason jar in the fridge and pour into shot glasses or cups when ready to take it. Fresh juice is always at its best when consumed immediately or within a few hours.
Freeze fresh juice in an ice cube maker. When frozen into cubes, remove from the ice cube mold and place in an airtight ziplock or freezer bag.

Nutrition

Serving: 1shot | Calories: 25kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 110mg | Fiber: 2g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 32mg | Calcium: 21mg | Iron: 1mg