zingy water

  • Yield:

    700ml
  • Cooking Method:

    juicing
  • Prep Time:

    10 mins
  • Cook Time:

    0 mins
zingy water

I make this most mornings before I make my green juice. I pour it into a cleaned, recycled passata jar, and then top up with filtered water which I pour into the juicing jug to make sure I get every last drop of zing! Then I pop the lid on and keep it in the fridge door ready for when I need to add a bit of fire in my belly or a spring in my step. It always perks me up, no matter what time of day. It will need a good shake before you pour!

Ingredients:

  • 1 lime
  • 1 lemon
  • ½ deseeded cayenne chilli*
  • 3 cm³ skinned ginger root
  • filtered water

Method:

  1. Wash your fresh produce! Even though I use organic lemons I still like to take the skin off my citrus fruit, and leave as much pith on as I can, as I find the skin bitter. You can keep it on if you prefer! 

    zingy-citrus-water
    chilli juice in citrus

  2. Quarter your lime & lemon, cut up your ginger root. Juice them altogether - so ¼ lime ¼ lemon & a chunk of ginger root.

  3. Once the fruit is all juiced, juice the chilli. I put all the fruit pulp through the juicer again to ensure I get all the chilli juice out - you can see the photo of the chilli juice in the citrus.

  4. Then pour the lot into a jar, top up with water - if you are feeling fancy use coconut water! I use filtered water, pop the lid on and keep it in my fridge.

Notes:

*my samson juicer gets a potent amount of juice from half a deseeded chilli - it is hot! If you juicer works differently you may need to use more chilli than this!