Prepare Ingredients

Wash all produce thoroughly under cool water. Peel and chop the pineapple into pieces small enough to fit your juicer's chute. Peel the lemons and ginger, trimming away any rough edges. Having everything prepped and ready before you begin juicing will keep the process smooth and efficient.

Juice the Ingredients

Run the pineapple through the juicer first, followed by the lemons, then finish with the ginger. Alternating between the softer pineapple and firmer lemon and ginger helps push everything through cleanly. Extract approximately 20-24 ounces of total juice, then whisk in the cayenne pepper until evenly distributed throughout the 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 and refrigerate immediately. Consume within 5-7 days and shake well before each serving, as the cayenne will naturally settle to the bottom.

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 immune-boosting potency of each shot.

Don't Have a Juicer? Try This Method!

Blend the Ingredients

Add the chopped 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.

Add the Cayenne

Once blended, add the cayenne pepper directly to the blender and pulse a few times to fully incorporate it into the mixture. Give it a taste and adjust heat level if needed before moving on to straining.

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. Take your time with this step 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, as the cayenne will settle between servings.