I always make this homemade ginger shot with just 4 ingredients - it takes seconds

Many people turn to the fiery blend of roots and citrus as a quick health kick to start the day, often in the form of a ginger shot. But as an avid Ginger Shot fan myself, I was shocked to realise how wasteful buying small shots for £1-£2 a go was. In a bid to tighten my budget and ditch single-use plastics, I experimented with homemade recipes. And I've finally found a winner.

When the colder weather often brings a rise in cold and flu, it's no wonder these shots are growing in popularity. Ginger and turmeric have long histories in traditional remedies; both roots are rich in natural compounds with links to easing nausea and supporting digestion. London nutritionist Clariss Lenherr said: "Ginger possesses anti-inflammatory and antioxidant properties attributed to compounds such as gingerol, so ginger shots may help support a healthy immune system." Making ginger shots at home is straightforward, and after several attempts using various ingredients such as apple juice, carrots, oranges and honey, I've simplified my recipe to just four natural components.

The recipe, which is similar to Aline Cueni's formula of the 'Aline Made blog', calls upon lemon juice, an apple, turmeric, root ginger, and water.

Aline also suggests sweetening the mixture with date syrup, but I don't think you need it. A drizzle of honey will do.

To make this fiery juice at home, you will need a blender and a sieve to remove the pulp from the ginger. It's best blended with the skin left on the ginger.

Some scientific studies suggest that the peel contains more polyphenols and citrusy aromas.

Ingredients

One apple

Half a lemon, juice only

30g ginger (approx. one inch piece)

One tsp ground turmeric

One cup of water (240ml)

Wash the ginger and apple, then chop both ingredients into small pieces. Add them to a blender and follow with the juice of half a lemon, avoiding the pips.

Pour in one cup of tap water and add the turmeric before securing the lid and blitzing everything for a few seconds.

The colour should be a bold yellow-orange hue with a thick consistency.

Place a sieve over a bowl or jug and pour the mixture into it. Allow the liquid to sieve through, using the back of a spoon to push it along if needed.

Transfer the finished ginger shot mixture to a clean, dry glass bottle or drink straight away. If you don't like it as fiery, dilute the mixture with more water or add a drizzle of honey or syrup to sweeten it.

The mixture should make around eight servings. Store in the fridge for three to five days, and always shake the mixture well before pouring.