Prepare Ingredients

Wash all produce thoroughly under cool water. Peel and chop the beets, pineapple, lemons, and ginger into pieces small enough to fit your juicer's chute. Rinse the raspberries gently to remove any debris, taking care not to crush them.

Juice the Ingredients

Run the raspberries through the juicer first to capture their delicate juices. Follow with the beets, then pineapple, lemons, and end with ginger. Alternate softer fruits with beets as needed to prevent clogging. Extract approximately 20-24 ounces of total juice.

Bottle and Store

Using a funnel if available, carefully fill clean 1-2 ounce glass bottles or jars with the strained juice. Seal tightly with lids. Refrigerate immediately and consume within 5-7 days. Shake well before each serving, ideally 1-2 shots daily on an empty stomach.

Important: Do not dilute these shots with water, coconut water, or any other liquid. Adding any dilution will reduce the nutrient density and diminish the full antioxidant potency of each shot.

Don't Have a Juicer? Try This Method!

Blend the Ingredients

Add the raspberries, chopped beets, pineapple, peeled lemons, and ginger to a high-speed blender. Blend on high for 60-90 seconds until the mixture is completely broken down and as smooth as possible. Do not add any liquid — the natural moisture in the produce is all you need to achieve a nutrient-rich result.

Strain Thoroughly

Pour the blended mixture through a fine mesh strainer or cheesecloth set over a large bowl or measuring cup. Press and squeeze firmly to extract as much juice as possible from the pulp. This step is key — take your time to get every drop. Discard the remaining solids.

Bottle and Store

Transfer the strained juice into clean 1-2 ounce glass bottles using a funnel. Seal tightly and refrigerate immediately. Consume within 5-7 days and shake well before each use.