Ingredients
Six small servings
- 50 g fresh peeled ginger thinly sliced; about 1.8 oz
- 150 g peeled orange flesh seeds removed; about 5.3 oz
- 2 tbsp lemon juice 30 mL
- 1/2 cup cold water 120 mL, plus enough to reach about 360 mL finished drink
- 1 tsp honey 7 g
Equipment
- 1 Blender
- 1 Measuring jug
- 1 Clean covered bottle
Instructions
- Wash hands, equipment, ginger, and citrus under running water before peeling or cutting. Peel the ginger and orange; discard orange seeds. Thinly slice the ginger.
- Add 120 mL water, orange flesh, lemon juice, honey, and ginger to the blender. Blend until no large pieces remain, about 1–2 minutes depending on the machine. Pause if needed according to the blender manual. Do not strain.
- Pour into a measuring jug. Add cold water if needed to reach about 360 mL, then stir. If the blend already exceeds 360 mL, keep all of it and divide evenly into six slightly larger servings.
- Pour one-sixth of the batch, about 60 mL or 2 fl oz. Sip slowly and add water to your glass if the flavor is too strong. Refrigerate the remainder promptly in a clean covered bottle at 40°F or below; use within 24 hours. Shake before pouring.
Nutrition
Calories: 25kcalCarbohydrates: 6gProtein: 0.3gFat: 0.1gFiber: 1g
Video
Notes
Nutrition estimate: 50 g ginger, 150 g orange, 30 mL lemon juice, and 7 g honey, divided by six with all pulp retained; water adds no calories. Cost estimate assigns about US$0.45 to ginger and US$1.55 to the citrus and honey portions; local prices vary.
This raw, unpasteurized drink is not a treatment or an immunity promise. Ginger can irritate the mouth or stomach. FDA juice guidance advises children, pregnant people, older adults, and people with weakened immune systems to choose treated juice. Washing and lemon do not sterilize raw juice. Honey must not be served to infants under 12 months.
Video credit: Ernährungsnavi, How to Make Ginger Shots - With a Blender and Juicer!, published October 27, 2024. The video demonstrates blender and juicer methods and other fruit combinations. This recipe uses its own orange, lemon, honey, water, and ginger quantities, retains all pulp without straining, and divides the batch into six servings.