Although not intentionally medicinal, this nectar is soothing and warming and is ideal to drink as a hot beverage if you feel a cold coming on.
MAKES: about 3 cups
INGREDIENTS:
- 2 pieces or fresh gingerroot, bruised, each about ¾ × 2½ inches
- juice and thinly pared zest of 2 lemons
- sugar (for quantity see step 2)
INSTRUCTIONS:
- Place the ginger and lemon zest in a pan with 5 cups water. Simmer gently for 40 minutes. Strain through a sieve into a measuring pitcher; discard the zest and ginger.
- Add the lemon juice to the ginger-infused juice. Add ⅝ cup sugar for every 1 cup liquid and stir over a low heat until all the sugar has dissolved. Bring just to the boil, then quickly remove from the heat.
- Pour the nectar into clean, clip-top or corked bottles and sterilize, or pour into freezer containers, seal, and freeze.
