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- Juice two large lemons.
- Peel and grate a piece of ginger root (about two inches long).
- Measure out about half a cup of honey, preferably organic or raw for maximum benefits.
- In a small saucepan, add the grated ginger to one cup of water.
- Bring the mixture to a simmer and let it cook for about 10 minutes. This process extracts the active compounds from the ginger.
- After simmering, strain the ginger pieces from the water, squeezing them to get all the ginger juice out.
- While the ginger water is still warm (not hot), stir in the honey until it dissolves completely.
- Add the freshly squeezed lemon juice to the mixture.
- Transfer the syrup into a clean jar with a lid. Store it in the refrigerator to maintain its freshness. The syrup can be kept for up to two weeks.
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