Pineapple Coconut Lemon Ginger Shots

Anti-inflammatory juice shot

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut pineapple in chunks. Scrubbed and rinse ginger. Cut off ends. (No need to peel). In batches, add pineapple chunks, pieces of ginger and some coconut water to a blender. Blend into a pulp.

Step 2

Press pineapple pulp through a strainer over a bowl.

Step 3

Freshly squeeze lemons add juice to bowl along with the remaining coconut water. Stir.

Step 4

Pour into small vitamin shot vials or mason jars. Keep refrigerated.

Step 5

Makes 50 1-ounce portions. Store up to 5 days in refrigerator. Shake well before drinking.