Recipe: ginger and turmeric shot

Posted by Anthea England on | Tags: Recipes

Winter is coming… which means cold and flu season is coming, too. So today on the blog, we’ve got a quick and easy recipe for a ginger and turmeric shot. 

ginger turmeric shotTHR1VE Chef Lars Oddershede has created this simple tonic, which is made with immunity-boosting ingredients to help you through the next few months of office sniffles. Lars swears by this turmeric shot recipe for keeping him healthy!

The ingredients for this ginger and turmeric shot are not hard to come by. Ginger is great for immunity – it has proven antibacterial properties. Plus, a study in the Journal of Ethnopharmacology suggests ginger may act as a kind of antiviral to help ward off respiratory infections. It also contains fresh turmeric – you can now find this in most supermarkets and grocers. Multiple studies indicate that the compound curcurmin, which is found in turmeric, can help support the immune system. For this recipe, it’s worth tracking down fresh turmeric instead of the ground spice. Make sure you add the pepper, as it helps boost the absorption of curcumin.

Along with adding some sweetness, honey has antibacterial properties. Choose the best quality honey you can afford for this recipe. This is all topped off with a good squeeze of lemon, which also has powerful antibacterial properties and a decent dose of vitamin C. Adjust the ratios in this recipe to taste – if you like it sweeter, add some extra honey or less lemon. It’s designed to be served as a quick shot – so it’s unlikely you’ll need it very sweet.

Also, if you feel you’re coming down with a cold – here’s some nutritionist approved tips to help fight it! Of course, if you’re feeling unwell – always check in with a doctor first.

Ginger and Turmeric Shot

Ingredients

  • 200g fresh ginger
  • 50g fresh turmeric
  • 2 lemons
  • 4 tbs honey
  • 2g peppercorns
  • 2L Water

Instructions

  1. Chop ginger, turmeric roughly and place in a large saucepan with the water. Add the honey, peppercorns and squeeze the lemons into the mix. After they are squeezed, pop the lemons in the pot as well.
  2. Bring to the boil and simmer for about 30 min.
  3. Leave to cool, strain into a bottle and pop in the fridge for 12-14 days. Serve one small shot at a time.

About Lars

Lars Oddershede is a new product development specialist at THR1VE. Lars is a Michelin-trained chef and has worked in fine dining restaurants in Australia, New Zealand, the UK and his home country of Denmark.

 

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