preparation

• Peel the oranges and lemons (limes). Wash and scrub the ginger and turmeric with a vegetable brush to remove any dirt from the skins.
• If using a juicer, cut the peeled oranges and lemons, ginger and turmeric to size to fit the hopper. Turn on the juicer and feed them through until fully juiced. Then whisk in the cayenne powder and black pepper into the finished juice. Dilute the juice with 3 cups of water now, or with equal amounts of (warm) water for each shot as you take it.
• If using a blender, add the oranges, lemons, ginger, turmeric, cayenne, and black along with 3 cups of water to the blender jar. Depending on the strength of your blender, you may have to pre-slice the ginger and turmeric a bit.
• Blend until completely smooth and fully combined. Optionally, you can strain the juice through a fine-mesh strainer to filter out some of the fiber.
• Take 1-3 shots (1.5-2 oz each) daily. Store the immune shots in the fridge for up to 1 week. The juice may separate, so shake well before pouring.
• To store for longer (1-3 months), you can also freeze the immunity shot juice in a nice cube tray and defrost only as much as needed.