These bright pink fruit shots are so satisfying to make, only call for 5 ingredients, and will add a pop of color to your day — any day. This post is not sponsored although it might as well be!
After Sol-ti’s Immunity Shots / D’après Sol-ti
In life there are 2 kinds of people: those who buy stuff readymade and those who make it themselves. I’ll admit to being of the latter.
A while back in the dead of winter, my husband picked up one of Sol-ti’s dainty glass bottles at the store. We were immediately convinced by the fresh taste and tonic feel. And of course the elegantly moderate portions.
Later, when the “immunity shots” came on sale, he eagerly bought a whole case of them and joked when opening the fridge: “Welcome to the juice aisle!”
When at last our stash ran out, the little pink drinks were no longer on sale, so I set to making a home batch.
A fresh and homemade version / Une version fraîche et faite maison
My version is not a copy-cat but a new take on a bright pink vitamin shot. To make a batch, you’ll only need 5 fabulous ingredients:
- apple juice, or cider for more fiber and a richer flavor
- raspberries, fresh or thawed
- ginger, peeled for a more delicate flavor and grated to release its fire
- lemon juice, freshly squeezed — always
- and rosehip pieces, steeped in just 2 Tbsp of boiling water to not dilute their power
The main difference here is that Sol-ti uses fresh came-camu, an Amazonian berry that’s very high in vitamin C but obviously hard to source.
I opted for a more North-American local berry: the rosehip, cynorrhodon in French, and fruit of the wild rose. You can find these dried in a well stocked co-op (as I did), in the tea section of a grocery store, or at other specialty markets (like Ethiopian, Eastern-European, or Latin-American ones).
Pro tip: get the sifted pieces, not the whole berries, because the whole berries are hard to steep and contain the seeds and their hairy casings.
Rosehips are well-known among herbalists for being high in vitamin C. They have a satisfying sour-sweet applelike flavor that’s celebrated in Nordic cultures in jams and soups and common in France as herbal tea. I myself grew up drinking many a fruit tea blended with them. Using them here seemed like a no brainer.
Make it yours / Fais-en le tiens
But you could also skip the rosehips and add another booster you have on hand like tart cherry juice. Or omit the booster entirely; the shots will still be perfectly delicious.
All this is simply blended then strained with a fine mesh strainer to remove the coarse pulp and raspberry seeds.
The result is a fruit juice that’s silky smooth and ultra fresh.
Now, this elixir is only more fun consumed in tiny portions: energy-boosting shots that are low in sugar (5g give or take), and never indulgent. Aim to be only 80% full, some like to say.
This recipe makes a pint of juice, or 8 perfect little 2oz servings for 8 special moments in your week.
Bon appétit!
I have a feeling you’re gonna like these:
Raspberry Rosehip Shots (After Sol-ti)
Equipment
- blender — a weak one will do
- strainer
Ingredients
- 1 cup fresh or thawed raspberries – preferably organic
- 1 cup apple juice or cider
- 1 thumb-sized piece of ginger
- 1 ripe lemon
- 2 tbsp dried rose hip pieces – or 2 tbsp cherry juice
Instructions
- Cover the rosehip pieces, if using, with 2 tbsp boiling water and set aside.
- To a blender, add the raspberries along with the apple juice. Juice the lemon into the blender, catching the seeds with a sieve or your hand.
- Peel the ginger (for a more delicate flavor), and grate it straight into the blender.
- Add the rosehip tea and all the bits to the blender and blend everything for a couple of minutes or until no chunks remain.
- Carefully pour into a fine mesh strainer set over a jar, and stir the pulp with a spoon to help the juice through. Compost the seeds and portion the juice into 8 little jars.Bon appétit!
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