Smoothies & Juices
Ginger Shots
Fiery little shots of fresh ginger blitzed with orange and lemon juice, a spoonful of honey and a pinch of turmeric and black pepper, then strained. No juicer needed.
- Serves 6
- Hands-on 10 min
- Makes 6 shots of about 70 ml
- No juicer needed
- Keeps 3 days in the fridge
- Modern
Method
Scrub the ginger (60 g); there is no need to peel it. Put it in a blender with the orange juice (300 ml), lemon juice (1 lemon), honey (1 tbsp), turmeric (½ tsp) and pepper (pinch).
Blend on high for 1–2 minutes, until the ginger is completely broken down.
Pour through a fine sieve lined with muslin or a clean tea towel into a jug, squeezing hard to get out all the juice. Taste and add more honey or lemon if you like.
Pour into small bottles or glasses, seal and chill. Shake before drinking.
Tip: tap a step to tick it off as you cook.
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See also
Chef’s notes
- These are strong. Start with a small sip, and dilute with sparkling water if the heat is too much.
- Black pepper is often paired with turmeric; it is optional here and only for flavour.
- Apple juice gives a softer, sweeter shot, as in Barney Desmazery’s BBC Good Food version.
- Freeze in an ice-cube tray and add a cube to hot water for a quick ginger and lemon drink.
How this recipe was developed
We started from Barney Desmazery’s ginger shots on BBC Good Food, the only ginger shot recipe with a good number of ratings on our usual sites; Allrecipes has none.
- 60 g ginger, skin on. BBC Good Food (4.85/5 from 67 ratings) blends 60 g unpeeled ginger with 400 ml apple juice and half a lemon, then strains; we keep the ginger quantity and method.
- Orange and lemon. We use orange juice, which is easy to find, with a whole lemon for a sharper shot. Apple juice works just as well.
- Optional honey and turmeric. We add honey to soften the heat and a little turmeric for colour; both are optional.
Sources we compared (ratings as shown on each site on 1 November 2026):
This is an original Cookeryonline recipe written in our own words. Ingredient choices and techniques are credited above; no source text has been copied.