Seb

Bold, pure, and full of flavor. A shot packed with antioxidants and anti-inflammatory properties.

Ingredients (approx. 20 shots)

• 12 limes (juiced, approx. 300 ml / 1 1/4 cups)
• 400 grams (14 oz) fresh organic ginger (roughly chopped)
• 1 small teaspoon cayenne pepper

Instructions

1. Juice the limes - Juice all 12 limes and set the juice aside. This yields approximately 300 ml (1 1/4 cups) of lime juice.
2. Blend the ginger - Roughly chop 400 grams (14 oz) of ginger. Add the ginger and lime juice to a blender and blend until smooth.
3. Strain through cheesecloth - Place a cheesecloth over a bowl. Pour in the blended mixture and squeeze firmly until only the pulp remains. Save the ginger pulp for ginger tea (see below).
4. Add cayenne pepper - Stir in the teaspoon of cayenne pepper. Taste and adjust if needed.
5. Store - Pour the shots into a clean bottle and refrigerate. Stays fresh for 5 to 7 days. Shake well before use.

Tip: drink one shot (30 ml / 1 fl oz) on an empty stomach in the morning for maximum effect.

Why is this good for you?

• Ginger - a powerful anti-inflammatory, supports digestion, helps with nausea, and boosts the immune system.
• Lime - high in vitamin C, supports liver function, and acts as an antioxidant.
• Cayenne pepper - stimulates circulation, speeds up metabolism, and also has anti-inflammatory properties.

Tasty variations

• With honey - add one teaspoon of raw honey per shot for a milder flavor and added antibacterial benefits.
• With orange juice - mix 30 ml (1 fl oz) of shot with 150 ml (2/3 cup) of fresh orange juice for a vitamin C-packed drink.
• With sparkling water - mix 30 ml (1 fl oz) of shot with 200 ml (3/4 cup) of lightly sparkling mineral water. Refreshing and easy on the stomach.
• With turmeric - add 1 teaspoon of fresh or ground turmeric to the blender for extra anti-inflammatory power. Combine with a pinch of black pepper to improve absorption.
• Ginger carrot shot - add 150 grams (5 oz / 2 to 3 medium carrots) to the blender for extra beta-carotene and a slightly sweeter taste.
• As a warm drink - dilute 30 ml (1 fl oz) of shot in 200 ml (3/4 cup) of hot water with a teaspoon of honey and a slice of lime.

Ginger tea from the leftover pulp

Don’t throw away the ginger pulp left in the cheesecloth. Add it to a saucepan with 500 ml (2 cups) of water, bring to a boil, and let it simmer gently for 10 minutes. Strain and add honey and a slice of lime to taste. A great way to get the most out of your ginger.