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Export 9 ingredients for grocery delivery
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.
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