Eosinophilic Esophagitis Friendly Turmeric Ginger Shot
Bold, bright, and fiery in the best way, this little shot packs a serious punch of flavor from fresh turmeric and ginger — two roots that have earned a permanent spot in wellness-forward kitchens. For anyone managing eosinophilic esophagitis, finding flavorful drinks and tonics that don't rely on common trigger ingredients can feel like a constant puzzle, and this one keeps things beautifully clean. Every ingredient here — fresh turmeric, ginger, lemon juice, honey, and an optional dash of Ceylon cinnamon — is straightforward and easy to verify, so there's no guesswork about what's actually going into your glass. The blending and straining process removes all the fibrous pulp, leaving behind a smooth, silky liquid that's gentle to sip and easy on the esophagus. Raw honey rounds out the sharp citrus and spice with just enough natural sweetness to make this feel like a treat rather than a chore. Make a batch at the start of the week, stash it in the fridge, and you've got a ready-to-go morning ritual for days.
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Learn more →Ingredients
4 servings
- 3 oz fresh turmeric root, peeled and roughly chopped
- 2 oz fresh ginger root, peeled and roughly chopped
- ½ cup fresh lemon juice (from about 3 lemons)
- ¼ cup cold water
- 1 tbsp raw honey
- ⅛ tsp ceylon cinnamon (optional)
Instructions
- 1
Combine the turmeric, ginger, lemon juice, and cold water in a blender. Blend on high for 30–45 seconds until the mixture is as smooth as possible.
- 2
Pour the blended mixture through a fine-mesh strainer or cheesecloth set over a small pitcher, pressing firmly on the solids with the back of a spoon to extract as much liquid as possible. Discard the pulp.
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