This is a fabulous herbal remedy for cramps, colds, congestion and fevers. You can use bottled lemon juice, but much of what’s good about lemons may have been diminished in processing. For medicinal purposes, fresh lemons are the way to go. For more ginger recipes, read the original article, The Joy of Ginger.
• 4 to 6 tablespoons freshly grated ginger root
• 1 quart cold water
• Juice from 1 to 2 lemons, to taste
• Honey, to taste
1. Combine ginger with water in a saucepan. Cover pan tightly and bring just to a boil. Remove from heat and let steep 10 to 15 minutes.
2. Strain ginger, if you like, then add lemon juice and honey to taste
Variation: For medicinal purposes, it’s best to drink Ginger Lemon-Aide hot, but you can also make a summer fizzle from this recipe. Make a strong ginger infusion using instructions above but just 2 cups of cold water. Add lemon juice and honey, then refrigerate to cool. Before serving, add an equal amount of sparkling water.
Recipe excerpted from Rosemary Gladstar’s Medicinal Herbs: A Beginner’s Guide, used with permission from Storey Publishing.
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