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Ginger juice shot in a small glass on a rustic wooden board with fresh ginger and half a lemon

Lemon, ginger and cayenne shot

A sharp week's batch of fresh ginger and lemon shots, softened with green apple, with a pinch of cayenne stirred into each glass.
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Prep Time 15 minutes
Juicing 5 minutes
Total Time 20 minutes
Servings: 7 shots
Course: Drinks
Ingredients Equipment Method Notes

Ingredients
  

  • 120 g fresh ginger scrubbed, sliced into 2 to 3 mm coins
  • 5 lemons peeled, pips removed, cut into pieces
  • 1 green apple cored and pips removed, cut into wedges
  • cayenne pepper a small pinch per shot, stirred in when serving

Equipment

  • Sana 727, 707 or 929 slow juicer, fine screen fitted
  • Chopping board and knife
  • Vegetable brush
  • Small glass bottles or an ice-cube tray

Method
 

  1. Scrub the ginger, trim any dry ends and slice it into thin coins. Peel the lemons, cut them into pieces and remove the pips. Core the apple and cut it into wedges.
  2. Fit the fine screen. On the Sana 727, set the speed to 40 rpm. The Sana 707 runs at one low speed; on the 929, follow its manual for roots.
  3. Feed a few slices of ginger, then a piece of lemon or apple to push them through. Let each handful clear before adding the next.
  4. Finish with the last apple wedges to carry the remaining ginger juice out of the drum.
  5. Stir the juice and taste. Add a little cold water if it is too strong.
  6. Pour two shots into a small glass bottle for the fridge, filled to the top. Freeze the rest in an ice-cube tray or in small bottles, leaving about 1 cm of space at the top.
  7. To serve, stir or shake the shot, add a small pinch of cayenne, stir again and drink. Rinse the juicer straight after juicing.

Notes

Makes about 350 ml, seven 50 ml shots. For a lower-sugar shot, use half a cucumber instead of the apple.