richard Shop-bought ginger shots come in at between £1 and £2 per 100 ml serving so even with my rudimentary maths, I reckon you could be shelling out anywhere from £365 to £730 a year* on your magical** morning digestif. I can’t be bothered to calculate the cost of making it from scratch, but it has to be cheaper, surely.
Preparation time: 15 minutes
Cooking time: none
Skill level: easy peasy ginger squeezy
Makes: about 360 ml
Ingredients
- large piece of fresh ginger (washed but unpeeled) – about 160g
- small piece of fresh turmeric (washed but unpeeled) – about 30g
- 1 apple
- zest and juice of an unwaxed lemon
- generous twist of black pepper
- pinch of salt
- filtered water – about 300 ml
Chop the ginger, turmeric and apple into small pieces.
Add to a blender along with the lemon juice and zest, black pepper, pinch of salt and water.
Tip into a muslin or clean tea towel and squeeze into a bowl to extract all the liquid.
Pour into bottle(s) and store in the fridge for up to 5 days.
You can of course experiment with any fruit that takes your fancy.
*Even more if it’s a leap year!
**May help support digestion, reduce nausea and inflammation, boost immune function, and ease muscle soreness thanks to ginger’s natural antioxidant and anti-inflammatory compounds.
Verdict: Very gingery as a ginger shot should be. The apple doesn’t add a great deal of sweetness so if not to your taste, try adding other fruit or honey.
Drink: A drink in itself. Other interesting libations from the yumblog archive include the sharp, purple ‘Chilled Beetroot Consommé‘ and the sweet, creamy ‘Calpis‘.
Entertainment: Currently juggling ‘The Night Manager’, ‘Nine Bodies in a Mexican Morgue’ , ‘The Beast in Me’ and ‘LEGO Masters Australia: Australia vs The World ‘.
