This Garlic Ginger Lemonade takes a little getting use to taste wise, but trust me, it has kept me from getting the crud, and has helped shorten the time that the sick ones have had it! It is so easy to whip up as long as you have the ingredients. These ingredients will be kept in my house to have on hand for immediate use!
Let’s start with the ingredients:
Garlic– A triple threat against infections, offering antibacterial, antiviral and antifungal properties.
Not only is it effective at killing antibiotic-resistant bacteria, including MRSA, but it also fights yeast infections, viruses and parasites. Garlic must be fresh to give you optimal health benefits though. Do not use jarred Garlic.
Ginger-Is widely used throughout the world for treating loss of appetite, nausea and vomiting after surgery, nausea resulting from cancer treatment, flatulence, stomach upset, colic, morning sickness and motion sickness.
Lemon-Use only FRESH Lemons! Do not used the lemon juice in the plastic lemons or bottled lemon juice. You will not get all of the benefits. Raw lemon juice is well known for its antioxidants and anti-tumor properties and has been used for centuries in order to cure many ailments. Being rich in Vitamin C, it is also essential for maintaining a fully functional immune system, aiding digestion, fighting tumors, helping wounds to heal faster and can even help to prevent heart failure.
Honey– Nope not the kind that comes in a little bear…please use Raw Unfiltered Honey. Local would be the best for the benefits. An alkaline-forming food, this type of honey contains ingredients similar to those found in fruits, which become alkaline in the digestive system. It doesn’t ferment in the stomach and it can be used to counteract acid indigestion. When mixed with ginger and lemon juices, it effectively relieves nausea and supplies energy.
RECIPE:
3-4 cloves of raw garlic or one large clove of elephant garlic (sliced thin so the water can permeate)
Approx. an inch of Fresh Ginger (sliced this or chopped)
Put the Garlic and Ginger in a Quart Glass Jar
Boil approx 1 Quart of water and pour over the Ginger and Garlic in the jar.
Let this steep for about 1/2 an hour or until the temperature is below 115 degrees. The reason for this is honey loses its properties when heated above 115.
Juice of 2-3 Lemons
1/4 Cup of Honey
GO TO THE NEXT PAGE
