Making Apple Ginger Turmeric Shots at home requires just fifteen minutes & 4 ingredients, no juicer needed. They're the perfect way to jumpstart your digestive system and add a bit of anti-inflammatory power to your day— plus, they freeze beautifully!
About this recipe
Homemade Ginger Turmeric Shot: you've probably seen turmeric ginger shots at your local organic market, but at roughly $4 a pop, you probably haven't tried them (or at least not twice!). This homemade version costs less than $1 a serving, and freezes beautifully.
So whether you've bought too much turmeric powder, made too much turmeric paste, or are just looking for a way to add more ginger & turmeric to your diet, this is a delectable way to enjoy both flavorful, colorful spices.
Anti-inflammatory Powerhouse: many people with histamine issues have tummy trouble, myself included, and both ginger and turmeric are great for calming down the stomach as well as regulating digestion. These ginger turmeric shots are a very potent way of easily & conveniently consuming two low histamine spices with a ton of flavor & health benefits.
Low Histamine Drink: a ginger turmeric shot is not only a great-after dinner drink, but they're also great over ice in the summer, so talk about versatile! Check out the low histamine drinks page for more beverage recipes.
Apple Juice: this is the main liquid in this turmeric ginger shots recipe, taking place of the more common honey & lemon juice, which can sometimes irritate those of us with histamine issues. To sweeten it a bit more, add a squirt of my allulose simple syrup.
Fresh Turmeric Root: this earthy, warming spice adds the color and much of the flavor and anti-inflammatory properties to this turmeric ginger shot recipe. Alternately, you can use 2 oz. of turmeric paste or 2 tablespoons turmeric powder in place of the called-for turmeric root.
Ginger Root: not only does ginger add another anti-inflammatory punch to the equation, but its sharp flavor helps to balance out the earthiness inherent in turmeric. In this case, it complements and adds a bit of sweetness alongside the turmeric. Use the fresh-grated stuff or 2 tablespoons of dried ground ginger, for the quicker version.
Black Pepper: along with adding fat, consuming black pepper is scientifically-proven to help make turmeric's anti-inflammatory phytochemicals more available for your body to use. I highly recommend using fresh-ground black pepper, if tolerated.
There's such a small amount of it in this recipe that you'll only end up with about a pinch per serving (~1 teaspoon of turmeric paste).
How to make ginger turmeric shots at home: step-by-step instructions
Step 1. If using fresh turmeric & ginger roots, chop them into tiny pieces before moving to step 2.
Step 2. Add the turmeric, ginger, apple juice, and black pepper (if using) to your blender (or juicer, if using) and mix everything together for about 1 minute. Be sure to pulse the mixture at first if using fresh roots, until everything is pulverized and soft.
Step 3. Once the mixture is thin and well-blended, pour it through a sieve, using one with smaller holes if you want a more juice-like consistency. Then enjoy your ginger turmeric shots & freeze the rest of the servings!
Pro-Tip: If you used fresh rhizomes you may need to use a spatula to wipe down the sides of your blender to get all the liquid through the sieve, pushing it down to get all the juice out (*see notes for what to do with the leftover stuff).
Recipe notes & tips
Turmeric Stains EVERYTHING!: Whether you're using turmeric paste or dried turmeric, you'll find that its intense yellow color gets on everything and it stays there. The powder stains worse than the paste, but as long as you're careful when measuring either out, it will stain less.
How Much to Take: I like to freeze these ginger and turmeric shots in 1 oz. servings in a silicone ice cube tray, which with this recipe is equivalent to roughly 6g of turmeric & 6g of ginger each. Then I put them in a small saucepan for a couple of minutes to thaw, and add them to a small glass to sip on once fully melted.
If you know you're sensitive to strong flavors or find that the flavor of turmeric ginger shots is too strong for you, start with ½ oz. of the liquid poured into sparkling water or coconut water (if tolerated), then add ice and enjoy.
*Leftover Turmeric & Ginger Fibers: The fibrous, bright yellow ball left over once you've juiced the turmeric & ginger is still very nutritious and useful, if you choose to save it. Just gather it all in plastic wrap and freeze it, then simply grate the entire thing over a microplane to add it atop meals. I've put it on soup, chicken, broccoli, and even pancakes!
Ginger Turmeric Shots FAQ
They're very similar, but I'd argue that they're better because they're just about the freshest you can get, and you can freeze them right after making. But they also don't contain lemon juice, and the black pepper can be omitted if needed, making them much easier to customize for those with food allergies or intolerances.
Both ginger and turmeric have antioxidant, anti-inflammatory, and digestive benefite, so while the latter is well-known for staining anything it comes into contact with, it's also very good for you. Regularly consuming both ginger and turmeric can help keep your stomach calm and fight an overactive histamine response.
If you don't like or can't tolerate apple juice, two good alternatives are pomegranate juice or coconut water.
While there's no federally-recommended daily dose of turmeric, most people opt for about one 1oz. ginger turmeric shot per day (or week), usually sipped-on after meals. This is roughly equivalent to 6000mg of fresh ginger & 6000mg of fresh turmeric (or 1500mf of each if useing dried herbs).
The main anti-inflammatory compound in turmeric is curcumin, which is better absorbed when combined with piperine, a compound found in black pepper which greatly boosts its bioavailability.
Apple Ginger Turmeric Shot Recipe Card
As always, if you like the recipe, I really appreciate a 5-star review or comment!
Ginger Turmeric Shots (No Lemon)
- 2.5 oz. fresh ginger root yields 2oz. puree; alt. 2 Tablespoons ginger powder
- 2.5 oz. fresh turmeric root *yields 2oz. puree; alt. 2 Tablespoons turmeric powder
- 8 oz. apple juice
- ¼ teaspoon fresh-ground black pepper optional
- If using fresh turmeric & ginger roots, chop them into tiny pieces before moving to step 2.
- Add the turmeric, ginger, apple juice, and black pepper (if using) to your blender (or juicer, if using) and mix everything together for about 1 minute. Be sure to pulse the mixture at first if using fresh roots, until everything is pulverized and soft.
- Once the mixture is thin and well-blended, pour it through a sieve, using one with smaller holes if you want a more juice-like consistency. If you used fresh rhizomes you may need to use a spatula to wipe down the sides of your blender to get all the liquid through the sieve, pushing it down to get all the juice out (*see notes for what to do with the leftover stuff). Then enjoy & freeze the rest of your ginger turmeric shots!