Hot Garlic-Ginger Lemonade

This is one of my go-to natural remedies anytime I start to feel a little run down or like I am getting sick.  It’s a wonderful immune boosting drink.  Don’t let the garlic throw you off; this drink is really delicious and soothing.    

Great for colds, flu, coughs, sore throat, respiratory infections, etc.

The stars of this nourishing drink:

Lemon: Cleansing, great for colds, high in vitamin C, soothes sore throat.

Garlic: Naturally antimicrobial, both antiviral and antibacterial, great for colds, flu, and upper respiratory infections.

Ginger: Great for upset tummy, chills, colds, flu and fever (use with caution is pregnant, consult w/ your health care practitioner).

Astragalus Root: Immune system boosting properties.

Cinnamon: Has medicinal properties, is known for it’s warming effect and aids in digestion.  It’s also sweet and spicy. 

Recipe inspired by my midwives and Aviva Jill Romm’s Garlic Lemonade recipe. 

Hot Garlic-Ginger Lemonade

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Immune boosting - a wonderful natural remedy for colds and flu. 

Equipment: Medium-Size Saucepan w/ Lid or Tea Kettle, Quart-Size Mason Jar with Lid or Quart-Size Glass Container/Measuring Cup x 2, Fine Mesh Strainer

·      3-4 fresh garlic cloves, chopped, grated or minced

·      1 teaspoon grated ginger, peel, then grate or mince

·      3 pieces astragalus root (buy astragalus root here)

·      2 teaspoons cinnamon chips or 1 small stick, optional (buy cinnamon chips here)

·      4 cups boiling filtered water

·      1 lemon, juiced

·      2 tablespoons honey or organic maple syrup grade B

1.    Prep garlic and ginger – peel, chop/grate.

Grated Ginger, Lemon, Garlic, Astragalus Root

2.   Boil water in sauce pan or tea kettle. 

3.   In a quart-size Mason jar or heat-proof glass container, add chopped garlic, grated ginger, astragalus root and optional cinnamon chips.  CAREFULLY pour boiling water into the Mason jar.  COVER with lid and steep for 30 minutes.

 

4.   Strain with fine mesh strainer into another Mason jar or glass container.

5.    Add the juice of 1 lemon and sweetener of choice to the garlic-ginger mixture.   

6.   Serve immediately or store in the refrigerator for later.  Serve hot. 

Yield: 4 cups

Dosage: Drink 1-4 cups daily during illness.

Where to Buy Bulk Herbs & Spices: I buy all of my dried spices and herbs in bulk from Mountain Rose Herbs.

Tip: Whenever I buy ginger, I peel the whole thing and store it in the freezer for longer shelf life.  It is also SO much easier to grate when it's frozen.

Disclaimer: ALL information you read on Recipes to Nourish is purely for informational and educational purposes only.  I love to share and share with love, but I am not a health care practitioner.  This information is not intended to treat, cure or prevent any disease.  If you have questions about food, diet, nutrition, natural remedies or holistic health, please do your own research and consult with your health care practitioner. 

This post is part of Traditional Tuesdays @ Cooking Traditional Foods, Real Food Wednesday @ Kelly the Kitchen Kop, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Healthy 2day Wednesdays @ day2day joys, Allergy-Free Wednesdays @ Gluten Free Pantry, Pennywise Platter Thursday @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, Homestead Barn Hop @ The Prairie Homestead, Monday Mania @ The Healthy Home Economist, Superfood Sunday Blog Carnival @ Pain Free Pregnancy, Hearth and Soul Hop @ Premeditated Leftovers, and These Chicks Cooked Weekly Recipe Swap @ This Chick Cooks.