Ingredients:

  • 1 cup, packed fresh Ginger Root, peeled and roughly chopped (225 grams)
  • ½ cup, packed fresh Turmeric Root, peeled and roughly chopped (115 grams)
  • 3 large Lemons, freshly squeezed (150 ml juice)
  • 2 medium Oranges, freshly squeezed (180 ml juice)
  • ¼ cup Filtered Water (60 ml)
  • ½ teaspoon Ground Black Pepper (crucial for curcumin absorption)
  • ¼ teaspoon Cayenne Pepper Powder

Instructions:

  1. Peel the skin off both the ginger and turmeric roots. A spoon works well for the fiddly shapes. Roughly chop the peeled roots into 1-inch pieces.
  2. Extract the juice from the lemons and oranges and set the citrus juice aside.
  3. Put on disposable gloves before handling the raw turmeric to prevent staining hands and nails.
  4. Place the chopped ginger, turmeric, lemon juice, orange juice, filtered water, black pepper, and cayenne pepper into a high-speed blender jug.
  5. Secure the lid and blend on the highest setting for 2–3 minutes until the mixture is a completely smooth, almost frothy purée.
  6. Place a fine-mesh sieve (or, preferably, a muslin cloth or nut milk bag) over a large bowl or measuring jug.
  7. Pour the blended mixture into the sieve/bag. Use the back of a sturdy spoon to press down firmly on the pulp, extracting every last drop of the liquid gold.
  8. Once strained, discard the remaining fibrous pulp.
  9. Whisk the resulting liquid one last time. Pour the strained immunity shot liquid into prepared airtight bottles. Seal tightly and refrigerate immediately. (Shelf life is typically 5–7 days refrigerated).