So far, 2013 has been the year of the bug. Save for a few days last week, one of us has been sick since day one. We both have our own way of dealing when we’re under the weather. My other half refuses any sort of drug therapy, opting to suck on cloves of garlic (forcing me swiftly to the other side of the house). I’m a little less puritan about these things and will happily down a dose of Sudafed or anything that will rockabye baby. We both, however, honor and respect the power of nutrition in both prevention and healing. So today, on day five of this lousy cold, I’m waging war. My weapon – the biggest hunk of ginger I could find.
I’ve been researching homemade ginger ale recipes and decided to mashup a few of those that look best. Most call for a traditional simple syrup made by simmering ginger into sugar and water. I wanted to keep things as clean as possible so I opted for honey instead of refined sugars. I also added cardamom seeds to amp up the flavor. And of course, lots of fresh squeezed lemon.
[Slice 1 1/2 cup of raw ginger.]
[Combine the ginger + 1/4 cup cardamom seeds + 1 cup honey with 1 1/2 cups water.
Bring to a boil then reduce to simmer for 20 min.]
[Strain the syrup and allow to cool.]
[Collect 1/3 cup of fresh lemon juice – roughly 1 1/2 lemons.]
[Add 2 tbsp of syrup and 1 tbsp of lemon juice to a glass of ice. Top with 1 cup of sparkling water.]
This really is the perfect concoction. Sparkling and spicy with a bit of tang and not too sweet.
Maybe I’m just desperate to feel less lousy but I’m pretty sure I can feel it working.
Bye bye, bug!
xo – Heather