I hope everyone had a lovely Christmas . Ours was a very slow, peaceful one spent with family, and honestly, it was just what I needed to recharge after such a busy year. There were lots of cosy moments, good food, and time to properly switch off. Unfortunately, I did end up catching that awful flu that’s been going around – it really seems like everyone has had it this winter! Thankfully, I had a stash of my immune boosting frozen shots tucked away in the freezer, which genuinely helped me get through the first few days.
Now that the kids are back at school and we’re slowly getting back into routine, I’m focusing on restocking the freezer again. The weather has been pretty cold these past few weeks, so I’ve been all about warming, nourishing, easy meals that support our immune systems and make busy days feel a little more manageable. If there’s one thing I’ve learned, it’s that a little preparation goes a long way during the winter months.
Why You’ll Love These Immune boosting frozen shots
- They’re make-ahead and freezer-friendly, perfect for busy weeks
- Packed with immune-supporting ingredients like vitamin C and antioxidants
- Great for cold and flu season when everyone needs extra support
- Easy to grab straight from the freezer whenever you need them
- Family-friendly and can be adjusted to suit kids
- Help support immunity and inflammation naturally
- A small daily habit that makes a big difference over winter
- Zero waste- you can use the leftover pulp in my ABC Muffins!
If you try these immune-boosting shots, don’t forget to tag @littleloucooks so I can see your creations — I love sharing them! And be sure to comment below with your favourite cold and flu remedies. I’m always on the lookout for new ideas, especially during these winter months
Immune boosting frozen shots
Equipment
Ingredients
- 1 orange peel & pith cut off, deseeded, chopped
- 1 lemon peel & pith cut off, deseeded, chopped
- 1 carrot peeled & diced
- 50 g organic honey
- 2 tsp organic turmeric- powder or fresh
- 25 g fresh ginger chopped
- 150-200 ml water
Instructions
- Prepare all the ingredients above, I find the best way to remove the orange and lemon skin is with a sharp knife.
- Put all the ingredients into a powerful blender (I use my Nutri Ninja blender) blend until smooth. Pour through a sieve to remove the pulp, use a spoon to get most of the liquid through. Discard the pulp or add to muffin batter like my abc muffins to save the waste.
- Pour the orange liquid into silicone moulds.
- Freeze for at least 3 hours. Pop out and freeze in a ziplock bag for up to 3 months.
- Serve hot: Add 1 or 2 frozen shots to a mug, top with boiling water, add more honey and lemon if you wish. I’d add cracked black pepper to mine too, it helps to absorb the nutrients, making it more beneficial.
- Serve as a smoothie: Add 1 or 2 shots to a blender with banana, pineapple and water blend, pour and serve. My kids love it.
