A ginger shot made in the Thermomix® turns 100 g of fresh ginger into something drinkable in 30 seconds. Without the Thermomix®, that means a grater, a sieve, and twenty minutes of sticky work.
We have been making ginger shots regularly for years, especially during the colder months. The shot tastes sharp, fruity and lightly sweet from the honey. The combination of ginger, turmeric and citrus delivers essential oils and vitamin C.
Ginger Shot with the Thermomix®
Ingredients 0 / 5 ✓
- 100 g ginger
- 2 oranges
- 1 lemon
- 1 tsp ground turmeric
- 1 tbsp honey
Instructions 0 / 3
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1
Place the ginger and half of the orange and lemon juice into the mixing bowl and chop for 15 sec / speed 10.
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2
Add the remaining ingredients and blend again for 15 sec / speed 10.
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3
Pour into a bottle.
Nutrition per serving
Why the Thermomix® makes the difference with ginger shots
Ginger is fibrous and resinous. Grating it by hand takes a long time, the fibres clog every ordinary grater, and in the end more juice stays in the fibres than makes it into the glass. The Thermomix® pulverises the 100 g of ginger at speed 10 in 15 seconds so finely that the fibres no longer bother you and the full juice stays in the shot.
The second advantage is speed. You add everything, blend twice for 15 seconds, pour into a bottle. Done. No grater to scrub, no sieve to rinse, no sticky hands.
Oranges and lemons: why only half the juice
The recipe calls for half the juice from 2 oranges and 1 lemon in the first step. The rest does not go in. Why? Because too much liquid dilutes the consistency and the shot becomes watery. Half is enough to break down the ginger while balancing the heat with fruit acid.
If the shot is too sharp for you, increase the honey to 2 tbsp. If the shot is too mild, reduce the orange juice and keep more ginger. The 100 g of ginger is the base; everything else is fine-tuning.
Turmeric boosts the anti-inflammatory effect
1 tsp of ground turmeric belongs in every ginger shot. Turmeric contains curcumin, which is absorbed better by the body when combined with the essential oils from the ginger. Turmeric also gives the shot its characteristic golden colour.
Warning: turmeric stains strongly. If it comes into contact with clothing or work surfaces, rinse immediately with cold water. Hot water sets the colour.
Peel the ginger or not
We usually peel the ginger, but it is not essential. The skin is edible and also contains essential oils. If the ginger is organic and looks fresh, you can use it unpeeled. Simply wash it thoroughly and cut off any rough patches with a knife.
If the ginger is older and the skin already looks dry or woody, peel it. The skin turns bitter and affects the flavour. You can tell because the surface is no longer smooth and plump but wrinkled.
Storage and shelf life
The ginger shot keeps in the fridge for about 3 to 4 days. After that it loses its sharpness and aroma as the essential oils dissipate. We recommend storing the shot in a well-sealed glass bottle.
Freezing works too. Pour the shot into an ice cube tray and freeze in portions. That way you always have a quick dose to hand. Simply thaw a cube in warm water or add it straight to a smoothie.
20 to 30 ml per day is enough as a serving. More is not necessary; the shot is concentrated.
