Step 1

Wash fresh ginger root as you would a potato, with water and a cloth to scrub off debris. Then chop fresh ginger into chunks, just small enough to blend.

Step 2

Squeeze 4 lemons to gather 1/2 cup of lemon juice, or measuring it out from a bottle of pure organic lemon juice.

Step 3

Add all ingredients to a blender or use a juicer. Blend or juice the chopped ginger, lemon juice, water and pepper.

Step 4

If you used a blender, pour the blended mixture through a strainer into a measuring cup.

Step 5

With a spoon or spatula, push the mixture through a strainer until the pulp is fairly dry and you have captured most of the juice from the blended mixture.

Step 6

Freeze the pulp in ice cube trays and add it to smoothies and soups for extra nutrition and fiber.

Step 7

Pour out the liquid into two glasses and drink one ginger shot and refrigerate the other for tomorrow.

Step 8

This recipe makes about 1/2 cup. It can be stored in the refrigerator for a week but declines in potency with each day.

Step 9

Make in bulk and freeze ginger shots in ice cube trays. Then add a cube to a glass the night before, let is thaw refrigerated, then add a bit of water to it and down the shot.