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Thursday, November 7, 2013

Fresh Ginger Tonic

Fall rolled in and so did viruses. For the past month or so, we as a group have been putting up with colds, laryngitis, croup, etc. Yesterday Betsy asked me for this recipe, which I totally forgot about when it was my turn (she and her family were at my house keeping my spirits up).

I found the recipe in the book Sarah Moulton Cooks at Home where Moulton credits Michelle Beckles, a Food Network contributor and producer. Both swear that ginger tea can do wonders. I've not experienced full healing when I've used the tonic, but perhaps I didn't drink it often enough.  

Here at the beginning of the sicker seasons, I'll post this recipe in hopes that it will provide some comfort, if nothing else.

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Fresh Ginger Tonic


Yield 5 cups

5 c water
2 cinnamon sticks
2 whole cloves
2- or 3-inch piece fresh ginger (depending on your tolerance for spicy heat), peeled and grated
honey to taste, optional

Bring water to boil with the cinnamon and cloves. Remove from heat and add the ginger and honey and allow to steep for 10 minutes. (If you are using raw honey, do not add honey at this point; the heat will destroy all the benefits that come from unpasteurized honey. Wait until the tea has cooled somewhat to add the honey. You will have to do some stirring to help the honey dissolve.)

Strain well, discarding the solids. This tonic is good hot or cold.

Note:

I find the easiest way to peel ginger is to scrape the skin off with a metal spoon. I like to use my microplane for grating, although the smallest holes on a box grater would work fine, too.

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