Ginger Shots (with Variations!)

Three immunity boosting ginger shot recipes perfect for busy mornings or a quick boost. See how I make my favorite lemon ginger shot recipe, plus two more delicious variations (carrot ginger and spinach ginger).

I tried my first ginger shot while traveling. I was jet lagged, drained, and had a pounding headache. I ordered a fresh lemon ginger shot at a juice bar, and to my surprise, it was really delicious! I even felt a bit better afterward. It’s hard to say if it was the nutrients or the refreshing taste, but either way, I knew I had to try making ginger shots at home!

These homemade ginger shots make me feel good, boost my energy, and prepare me for my day. They also taste so much better than store-bought! For more homemade juices, try our green detox juice or lemon ginger beet juice.

Key Ingredients

You have a few options for this recipe. You’ll need fresh ginger and lemon for a basic ginger shot, or add more flavor with salt, cayenne, and honey. You’ll need additional ingredients for the carrot and spinach ginger shot variations (shown in our photos).

• Ginger: I use fresh ginger to make these shots. Look for ginger that is firm with smooth skin (not wrinkled or dried out). If you have ginger leftover, use it in one of our other ginger recipes.
• Lemon: I use fresh lemons for juices and ginger shots, but remove the peel and seeds before juicing them.
• Salt, cayenne, and honey: You can stick with ginger and lemon juice or add a pinch of salt, cayenne, and honey to make them taste even better. Ginger shots are potent, so the honey does a great job of balancing the flavor. Maple syrup is also an excellent substitute for honey.
• Carrot: To make carrot ginger shots, include a medium carrot scrubbed clean (no need to peel it). The carrot balances the spicy ginger and adds a bit of extra vitamin C.
• Spinach and green apple: To make spinach ginger shots, I use a cup of spinach leaves and half a green apple with the seeds removed.

How to Make Ginger Shots

Let’s start by talking about making basic ginger shots. These are the ones I make most often. I use my Omega slow/cold-press juicer for this recipe (not sponsored, it’s just the one I have at home).

Most juicers on the market will do a good job juicing both ginger and lemon. The photo below shows extracted ginger juice on the right, and what’s left of the ginger on the left.

You can still make ginger shots if you don’t have a juicer! Blend the ginger with a few tablespoons of water in a high-powered blender for 60 to 90 seconds. Then, strain the mixture through a fine mesh strainer before adding the lemon juice, salt, cayenne, and honey.

If you make morning ginger shots regularly, consider investing in a juicer, which extracts much more ginger juice than blending. Then, juice a large hunk of ginger, add it to a jar, and refrigerate to make ginger shots for the next few days.

To make the carrot ginger juice, you can either push the carrot through your juicer or blend it, just like you do with the ginger. I recommend sticking with a juicer for the spinach variation, as it does a better job of juicing leafy greens than a blender.

Storing Ginger Shots

Ginger shots are best enjoyed fresh, but they can be stored in the refrigerator in an airtight container for up to 3 days. Before you drink one, give it a good shake, as the ingredients may separate.

If you want to store your ginger shots longer, you can freeze them in ice cube trays. Once frozen, transfer the ginger shot cubes to a freezer-safe bag and store them for up to 3 months. Thaw the cubes in the refrigerator overnight. They won’t taste as fresh, but still do the trick.

More Juices and Smoothies

• Naturally Sweet Green Juice
• Lemon Ginger Beet Juice
• Easy Green Smoothies