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GINGER LEMONADE RECIPE
This recipes combines the health benefits of fresh ginger juice, raw honey, limes/lemons and Grander water. There is a woman in Byron Bay Australia who sells this type of beverage commercially and her customers testify to its healing properties.
INGREDIENTS
Makes 2 litres.
- 250 mls filtered water. (Grander)
- 1/8 teaspoon Celtic sea salt.
- 6 - 9 tablespoons fresh ginger root.
- 500 mls water.
- 120 ml lime/lemon juice.
- 3 - 6 tablespoons raw honey.
- Water up to 2 litres
INSTRUCTIONS
Dissolve the salt in 250 mls of water in a 2 litre glass jar. Peel and grate the ginger, then squeeze the juice through muslin cloth then add it to the jar. Put the ginger pulp into a small saucepan with 500 mls of water and simmer for 20 minutes. Stand the saucepan in a large bowl of cool water. When the ginger tea is cool strain it through muslin cloth; squeeze out the juice with the aid of a pair of tongs. Add the ginger tea to the jar.
Juice the limes/lemons, strain through muslin or a fine sieve and add the juice to the jar. Add the honey and stir well until it is dissolved.
Bottle and refrigerate. If you use Grander water and refrigerate the ginger lemonade it should have a shelf life of about 3-4 weeks. It may ferment slightly.
Note: A piece of ginger root the size of an 'average thumb' is about the size of one tablespoon. The ginger root is measured whole not grated.
MEASUREMENTS
1 teaspoon = 5
ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1
cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F.
Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32
Culture: probiotic
sauerkraut.
