Mild Ginger-Orange Shot

Name: Mild Ginger-Orange Shot
Prep time: 5 min
Total time: 5 min
Yield: 20 servings, 2.0 l
Cuisine: international
Ingredients: 115.0 g Fresh Ginger Root; 6.0 Orange; 1.0 Lemon; 2.75 TL Maple syrup

Fruity, mild ginger shot with orange – a good place to start.

5 minEasyDrinkVeganVegetarianGluten-FreeLactose-Free

If you are not yet used to ginger shots, this mild version is the best place to start: plenty of fresh orange juice softens the heat of the ginger and makes the shot fruity and approachable. A squeeze of lemon adds freshness, a little maple syrup a subtle sweetness. In the high-performance blender, the whole ginger is broken down finely, skin and all – no juicer, no pulp waste.

Ingredients

Container size

20 servings, 2.0 l

115 gFresh Ginger Root(organic, can be left unpeeled)
6Orange(juice only, approx. 300 ml)
1Lemon(juice only, approx. 50 ml)
2.75 tspMaple syrup(approx. 10 g, optional)

Instructions

1
Wash the ginger thoroughly and trim the dry ends thinly. Organic ginger can be used with the skin on. Cut into rough pieces.
2
Halve and juice the oranges and lemon until you have about 300 ml orange juice and 50 ml lemon juice. Remove the seeds.
3
Add the ginger, orange juice, lemon juice and maple syrup to taste to the Vitamix container. Secure the lid and blend on the highest setting for about 50 to 60 seconds, until the ginger is finely broken down. Insert the tamper to guide the ginger reliably toward the blades.
4
If you like, pour the shot through a coarse sieve, or leave the pulp in. Fill into a clean glass bottle, refrigerate and enjoy within 4 to 6 days.

Chef's Note

Thanks to the high proportion of orange, this version is noticeably milder than the classic shot – a good way to ease in. Further variations are easy to derive: for a ginger-apple shot, replace the orange juice with two whole apples (with skin, cored) plus 150 ml water – in the high-performance blender the whole apple goes in, which a slow juicer cannot do. For a spicy "fire" version, add a pinch of cayenne pepper. The basics and the blender-versus-juicer comparison are in the ginger shot guide.

The Vitamix breaks down the whole ginger root, skin and all – more flavor, full yield, no juicer. The high orange content of this shot provides exactly the liquid base that a clean vortex in the container needs; a slow juicer would discard the ginger fibers as pulp, which here you can use in full.

Nutrition per 100 ml

Energy	46 kcal191 kJ
Fat	0.4 g
Carbohydrates	7.9 g
of which sugars	7.0 g
Protein	0.8 g

Values per EU FIC Regulation (1169/2011). Values are averages and may vary depending on ingredients and preparation.

Frequently Asked Questions

Is the ginger-orange shot also suitable for beginners?

Yes, thanks to the high proportion of orange this version is noticeably milder than the classic ginger-lemon shot. The orange juice softens the heat and makes the shot fruity and approachable – a good way to ease in.

How do I turn this into a ginger-apple shot?

Replace the orange juice with two whole apples (with skin, cored) and 150 ml water. In the high-performance blender the whole apple goes in and is broken down completely – something a slow juicer cannot do, since it would discard the pulp.

How do I make the shot extra spicy?

For a spicy "fire" version, add a small pinch of cayenne pepper (dose carefully, about a quarter teaspoon tip). If you want it even more intense, increase the proportion of ginger.

How long does the ginger-orange shot keep?

Without preserving honey, this version keeps in the refrigerator for about 4 to 6 days in a clean, sealed glass bottle. Alternatively, freeze in portions.

Do I need a juicer for the shot?

No. A high-performance blender breaks down the whole ginger, skin and all – no juicer and no pulp waste. For this version you only juice the citrus; the ginger goes entirely into the blender.