Kickstart your day and your health with these simple, homemade Lemon Ginger Turmeric Cubes. Packed with anti-inflammatory properties, immune-boosting benefits, and a zingy flavor, this recipe is an affordable alternative to pricey store-bought juice shots. With just a few fresh ingredients, you can create a refreshing beverage that invigorates your mornings.
Why Make Your Own Power Shots?
Store-bought juice shots are convenient, but they come at a hefty price—around $3–4 per shot. By making these cubes at home, you’ll save money and control the ingredients for a healthier and tastier option. Plus, the combination of lemon, ginger, and turmeric offers numerous health benefits:
Lemon: Rich in Vitamin C, it strengthens immunity and supports detoxification.
Ginger: Known for its anti-inflammatory and digestive properties, it helps ease nausea and boosts circulation.
Turmeric: Contains curcumin, a powerful anti-inflammatory compound that promotes joint and overall health.
Coconut Oil & Black Pepper: Enhance the absorption of turmeric and provide an energy boost.
How to Make Lemon Ginger Turmeric Cubes
Ingredients:
1 cup fresh lemon juice (about 4 lemons)
¾ cup peeled and chopped fresh ginger (around 3.5 oz)
2 tablespoons peeled and chopped fresh turmeric (around 2 pieces)
4 tablespoons honey
1 tablespoon water
2 tablespoons coconut oil
¼ teaspoon cracked black pepper
Instructions:
Blend the Ingredients: Add all ingredients to a blender and process until smooth (around 1 minute). High-powered blenders like a VitaMix work best but a standard blender will do the job.
Strain the Juice: Pour the mixture through a fine-mesh strainer into a measuring cup, pressing the solids to extract every drop of juice. You should get about 1 cup of liquid.
Freeze the Mixture: Pour the juice into a silicone ice cube tray. Each cube should hold around 2½ tablespoons, making about 9 cubes. Freeze until solid, at least 1 hour.
Store for Convenience: Transfer the frozen cubes to a labeled ziplock bag with instructions. Store in the freezer for up to 2 months.
How to Use:
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I grew up eating these, but don’t know why they aren’t made more. This recipe is so good and super easy to follow, esp for first timers
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