Ginger shots
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Ingredients
- 60g ginger, skin left on
- 400ml fresh apple juice
- ½ lemon, juiced
Method
- STEP 1
Chop the ginger into small chunks. Tip into a blender with the apple and lemon juice and blitz for a few minutes until very smooth.
- STEP 2
Set a very fine sieve over a jug. You could also line a regular sieve with a piece of muslin or a clean, thin tea towel. Tip the juice into the sieve and leave it to drain, then press the remaining pulp with the back of a ladle until dry. If you’re using a cloth, twist to squeeze all the juice out. Drink straightaway or decant into a bottle. Will keep chilled for up to four days. Shake well before serving.