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My favorite ginger shot recipe is super easy to make in the blender, more affordable than store-bought versions, and completely customizable to your liking.
As someone who’s a bit of a ginger fanatic, I absolutely adore a well-crafted ginger shot. But the cost of those tiny store-bought bottles can definitely add up!
So this is of course where I try to talk you into making your own from scratch. ♡
It’s easy to make a quick batch in less than 10 minutes using a blender (no fancy juicer required). And the best part of making homemade ginger shots is that you get to control the intensity of the ginger and what other ingredients are included! I’m partial to a 3-ingredient mix of orange, lemon and coconut water as the base for my ginger shots. But you are welcome to just just about any type of fruit juice (such as grapefruit, pineapple, apple, etc) or water that you prefer. And while I love a strong spicy kick of ginger in mine, but you can easily tone down or amp up the amount of ginger however you would like.
I always love starting the week by blending up a quick batch. So if you love ginger shots as much as I do, join me!
Ginger Shot Ingredients
Before we get to the full homemade ginger shot recipe below, here are a few quick notes about the ingredients you will need:
Fresh ginger: The amount of fresh ginger that you use here is entirely up to you, so please give the recipe a try and add more or less to taste! There’s no need to peel the ginger for this recipe, since we will be straining out the pulp anyway. Just give it a quick wash, roughly chop it into a few small pieces, and you’ll be good to go.
Citrus: I love to use a mix of fresh lemon and orange as the base for my ginger shots, but you are welcome to choose just one if you prefer, or see the note below for other fruit options. I typically just peel the orange and lemon and toss them in the blender with the ginger, in order to avoid having to wash a strainer as well. But you’re welcome to strain the citrus first before adding it to the blender if you prefer.
Coconut water: I love the extra flavor and nutrients that coconut water adds to ginger shots, but water will work just fine too.
How To Make Ginger Shots
To make homemade ginger shots, simply:
Blend. Combine all of the ingredients in a high-speed blender or food processor and purée until relatively smooth.
Strain. Strain the juice through a fine-mesh strainer or nut milk bag into a measuring cup or bowl. Use a spoon to press down the pulp so that as much juice can be strained out as possible, then discard the pulp.
Serve. Serve immediately or refrigerate in a sealed container for up to 3 days (or see freezer option below). The mixture will naturally settle as it sits, so be sure to give the mixture a stir or shake once more before serving.
How To Freeze Ginger Shots
Want to prep a big batch of ginger shots so that you can freeze and save them for later? To freeze ginger shots, simply:
Prepare the recipe. Make the recipe below as directed.
Portion into small servings. Give the mixture a good stir to be sure that it’s evenly combined. Then pour the ginger shots into your desired size of ice cube or freezer trays. (I like this tray that makes 2-ounce ice cubes, which equals a single serving of these ginger shots. But any size of ice cube tray can work.)
Freeze. Freeze the ginger shot ice cubes until completely frozen. Then quickly pop the cubes out and transfer them to a large freezer bag for easy storage, if you’d like.
Thaw. Once you’re ready to enjoy a frozen ginger shot, let it thaw in a sealed container in the refrigerator until liquid again. Then drink and enjoy! The thawed cubes can be stored safely in the refrigerator for up to 3 days.
Ginger Shot Variations
There are so many fun ways that you can customize your ginger shots, so please feel free to experiment and make this recipe your own! For example, you could:
Add sweetener: Add however much maple syrup or honey (or whatever your preferred sweetener may be) to taste to sweeten the ginger shots.
Add turmeric: Add fresh turmeric in with the fresh ginger, along with a pinch of black pepper to help with nutrient absorption.
Add fresh mint: Add a handful of fresh mint leaves to the mix for a lovely extra layer of flavor.
Use a different fruit base: Use a different type of juicy fresh fruit, such as grapefruit, pineapple, watermelon, mango, pear, etc, in place of the lemon/orange. Or you can just use your favorite store-bought fruit juice instead. You will need about 1/3 cup of fruit juice total for this recipe.
Leave in the pulp: If you would rather not strain out the pulp, simply peel the ginger root before adding it to the blender. Then purée and serve!
Potential Benefits of Ginger Shots
In addition to being packed with fabulous flavor, fresh ginger shots are packed with powerful antioxidants and nutrients that can potentially help to boost your immune system, reduce inflammation, aid in digestion and hydration, soothe nausea, reduce blood sugar levels, along with a host of other benefits. (I’m clearly not a doctor, but you can read more from the experts here and here.)
It’s important to note, however, that ginger in high doses can be a blood-thinner and can increase heartburn in some individuals. So please always consult with a medical professional before taking ginger shots if you have any questions or concerns.
My favorite ginger shot recipe is super quick and easy to make in the blender. See notes above for potential ways to customize this recipe to your liking!
Ingredients
Scale
3 ounces* fresh ginger, unpeeled, washed and roughly chopped
1 orange, peeled
1 lemon, peeled
1/4 cup coconut water
Instructions
Blend.Combine all ingredients in a high-speed blender. Blend for 20-30 seconds, until relatively smooth.
Strain. Strain the juice through a fine-mesh strainer or nut milk bag into a measuring cup or bowl. Use a spoon to press down the pulp so that as much juice can be strained out as possible, then discard the pulp.
Serve.Serve immediately or refrigerate in a sealed container for up to 3 days. The ginger shots will naturally settle as the sit, so be sure to stir or shake briefly before serving.
Amount of fresh ginger: If you’re new to ginger shots, please note that 3 ounces of fresh ginger will make these quite intense and spicy! I honestly sometimes prefer even more ginger in my shots, but you can absolutely use less if you prefer.
I’ll use vodka rather than water or coconut milk and may use a mix of orange and lime juice. Perhaps a bit of honey or maple syrup as well. Sounds good.
Katie —
Do you think this would freeze okay? I would like to much a bigger batch and freeze in ice cube trays.
I also love ginger! I try to make juice twice a week using masticating juicer. It lasts me three days (2-3 liters per batch). Celery, ginger, and lemon/lime make up my basic recipe. If I have any, I might also add broccoli and parsley stems. I also included cucumbers from our garden last summer. I love the celery’s saltiness. I typically add a little salt if I add cucumbers. Lemon/lime are the only fruits I include in the juice. Sweet juices are not my favorite at all.
I didn’t realize how easy ginger shots are to make from scratch. They turned out awesome! I buy way too many at Trader Joes, so my budget is going to thank me.
I didn’t have any coconut water or lemons, so I made a batch with regular water and just oranges and it turned out to be delicious! That amount of ginger is nice and spicy, which is exactly how I like it.
My only issue is that I have a lap band and I’m not suppose to drink acidic drinks, due to sitting in the pouch to long. Are there any other alternatives other than the lemon/orange jucie?
I’ll use vodka rather than water or coconut milk and may use a mix of orange and lime juice. Perhaps a bit of honey or maple syrup as well. Sounds good.
Do you think this would freeze okay? I would like to much a bigger batch and freeze in ice cube trays.
Oh yes, I meant to make a note of that! Freezing is an excellent option!
I’m interested in trying this – sounds good and healthy! How many ounces do you consider a shot?
Oh sorry, I forgot to note that! This recipe makes around 1.25 cups total, which is about 5 (2-ounce) servings. :)
I also love ginger! I try to make juice twice a week using masticating juicer. It lasts me three days (2-3 liters per batch). Celery, ginger, and lemon/lime make up my basic recipe. If I have any, I might also add broccoli and parsley stems. I also included cucumbers from our garden last summer. I love the celery’s saltiness. I typically add a little salt if I add cucumbers. Lemon/lime are the only fruits I include in the juice. Sweet juices are not my favorite at all.
Do you think this would freeze okay? I would like to much a bigger batch and freeze it in ice cube trays. The Posting Here
I didn’t realize how easy ginger shots are to make from scratch. They turned out awesome! I buy way too many at Trader Joes, so my budget is going to thank me.
I didn’t have any coconut water or lemons, so I made a batch with regular water and just oranges and it turned out to be delicious! That amount of ginger is nice and spicy, which is exactly how I like it.
My only issue is that I have a lap band and I’m not suppose to drink acidic drinks, due to sitting in the pouch to long. Are there any other alternatives other than the lemon/orange jucie?
I have made multiple batches and put in the freezer. ZING on downing the first one. Ready for it now.
Never heard of them before.
I have used many of your recipes l. Keep them coming.
You have an adorable little boy☺️