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These Lemon Ginger Shots are refreshing and packed with bold flavor. Made with fresh lemon and ginger, they’re a quick and simple way to add a little boost to your day. Keep a batch in the fridge and take a small shot in the morning or whenever you want something fresh and energizing.
I started making lemon ginger shots at home because I wanted a simple, fresh option without buying those expensive little bottles from the store. Once I realized how easy they are to make, I made them part of my weekly routine. I usually prep a small batch and keep it in the fridge so it’s ready to grab in the morning.
For more energizing drinks, try my Tropical Protein Smoothie and my Strawberry Protein Shake with its berry-packed refresh.
Key Ingredients
Here’s everything you’ll need to whip up these homemade Lemon Ginger Shots. Full measurements are in the recipe card below.
- Ginger roots: Grab fresh, firm ones for the best spicy punch; older ones might be woody and less zingy.
- Orange: A juicy navel or Valencia works great.
- Lemons: Medium to large. Roll them on the counter first to get more juice out. Use Meyer lemons if you want slightly sweeter, softer citrus.
- Honey: Raw honey adds a nice floral note, but any honey will be fine. Maple syrup is a solid vegan alternative if you prefer.
- Cold water or coconut water: Plain cold water keeps it clean and simple, but coconut water adds a subtle tropical sweetness and extra electrolytes.
- Cayenne pepper: This little kick wakes everything up. Skip it if you don’t want the added heat.
How to Make Lemon Ginger Shots
If using a juicer:
Step 1: If using a juicer, add all the ingredients to the juicer and juice.
Step 2: Pour them into 2-ounce shot bottles. Store them in the fridge until ready to serve.
If using a blender:
Step 1: Place all the ingredients into a high-powered blender.
Step 2: Blend well until everything is fully blended.
Step 3: Grab a bowl and place a cheesecloth over it. Pour the mixture into the cheesecloth and squeeze out all the liquid.
✏️ If you do not have a cheesecloth, use a strainer. Place a sieve or fine-mesh strainer over a bowl and pour the mixture through it to separate the pulp from the liquid. Press the mixture well with a spoon to extract all the liquid. You can squeeze the liquid out.
Step 4: Discard the pulp, leaving just the liquid. Pour the ginger shots into small 2-ounce shot bottles. Store the bottles in the fridge to cool. Serve when ready, or keep sealed with a lid.
Variations & Tips
- Adjust the strength: If the ginger flavor is too strong, add a little water or orange juice to mellow it out. Also consider skipping the cayenne pepper.
- Add a dash of turmeric for golden color, earthy warmth, and anti-inflammatory benefits.
- Use fresh ginger: Fresh ginger gives the shots their strong flavor and natural kick. Avoid using powdered ginger.
- Taste before bottling. If it’s too tart, add more honey. If it’s too hot, add extra water or coconut water.
- Chill bottles for at least an hour before sipping to let the flavors settle.
Common Questions
Not really, you need one to get the juice out properly. Grating the ginger and using a hand citrus juicer works in a pinch, but it’s messier and you won’t get as much liquid.
Freshness matters a ton. Ginger gets milder as it ages, lemons swing from super tart to sweeter depending on the season, and even oranges vary. Taste and tweak the honey or water each time to keep it how you like it.
They stay fresh for up to 5 days in sealed bottles or jars. Shake them before drinking since the bits settle at the bottom.
Totally. Pour into ice cube trays or small freezer containers. They last 2-3 months frozen. Thaw in the fridge overnight or drop it into warm water for a fast thaw.
Yes. Many people add turmeric, cayenne pepper, honey, or apple cider vinegar.
No. You can blend the ingredients and strain the mixture if you don’t have a juicer. Follow the instructions above.
You may also like
- Tropical Protein Smoothie
- Avocado Smoothie
- Strawberry Banana Smoothie
- Blueberry Banana Smoothie
- Mango Smoothie Recipe
- Peanut Butter Banana Smoothie
- Coffee Smoothie
- Strawberry Protein Shake
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you
Lemon Ginger Shots
Ingredients
- ½ pound ginger roots, washed
- 1 orange
- 4 lemons
- 1-2 tablespoons honey
- ½ cup cold water or coconut water
- A pinch of cayenne pepper
Instructions
If using a juicer:
- If using a juicer, add all the ingredients to your juicer and juice them.
- Pour them into 2-ounce shot bottles.
If using a blender:
- Place all the ingredients into a high-powered blender. (½ pound ginger roots, 1 orange, 4 lemons, 1-2 tablespoons honey, ½ cup cold water or coconut water, and A pinch of cayenne pepper)
- Blend well until everything is fully blended.
- Grab a bowl and place a cheesecloth over it. Pour the mixture into the cheesecloth and squeeze out all the liquid.
- If you do not have a cheesecloth, place a sieve or fine-mesh strainer over a bowl and pour the mixture through it to separate the pulp from the liquid. Press the mixture well with a spoon to extract all the liquid. You can squeeze the liquid out. Discard the pulp so you’re left with just the liquid.
- Pour the lemon ginger shots into small 2-ounce shot bottles. Store in the fridge and serve when ready. Keeps for 5-7 days.
Notes
- Use fresh, firm ginger for maximum zing. Avoid stringy older roots.
- Roll lemons and oranges on the counter to release more juice.
- Taste and adjust honey or cayenne before bottling.
- Strain thoroughly for smooth shots, press hard to get every drop.
- Refrigerate in sealed 2-oz bottles or jars for up to 5-7 days. Shake well before each shot.
- Freeze in ice cube trays for up to 3 months. Thaw overnight in the fridge or in warm water for quick use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
