Ginger shots

• ginger, skin left on↗60g g
• fresh apple juice↗400ml ml
• lemon↗½

  juiced

Step-by-step instructions

1. 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.

2. 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.