• This recipe makes between 6 to 10 shots, depending on how much water you use and the size and juiciness of the lemons. Each shot is about 1.5 ounces (44 ml).

Juicer Instructions

• Clean the ginger root and lemon. If necessary, cut them into chunks to fit into your juicer's feed tube.
• I like to juice the entire lemon (with peel) because of the added antioxidant benefits lemon peel gives these shots. I also leave most of the ginger root peel on for antioxidant benefits.
• Turn on your juicer and place the lemons and ginger root chunks into the juicer feed tube and juice.
• Stir in cold, filtered water to dilute.

Blender Instructions

• Chop the ginger root and lemon into smaller pieces for easier blending.
• Add the chopped ginger and water to a high-speed blender. Blend until smooth.
• Pour the ginger mixture into a fine mesh strainer or cheesecloth into a bowl. Press down with a spoon to get as much juice as possible.

Storing Juice

• Pour into small airtight glass bottles or jars. Generally, fresh pressed juices only keep in the refrigerator for up to 24 hours. However, because this juice is mostly lemon juice, it can be stored for longer, up to 4 days. You see, lemon juice is a natural preservative due to its high citric acid content.