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Loving Ginger – Ginger Recipes You’ll Love

How to make Ginger Ale


Ingredients:

  • 4 cups water

  • 4 tablespoons of grated ginger

  • Carbonated water to taste

  • ½ cup of honey


Instructions:


Make a ginger infusion. Combine ginger and water into a covered stainless steel pot. Pots can also be glass or enamel. Bring water and ginger to the point of just barely boiling before turning off the heat. Steep ginger for 1-2 hours. With a metal strainer, remove the ginger from the infusion. Next, add honey to the infusion. Mix in carbonated water to your liking


Your ginger ale has a shelf life of 3 days if refrigerated.



For Cold and Flue

Ginger Juice Tea

or Ginger Infusion


Recipe from theherbalacademy


Ingredients

  • 1 large ginger (Zingiber officinale) rhizome

  • 1½ cup of water

  • 1-3 tsp of honey (raw)

  • ⅛ tsp of cayenne (Capsicum annuum) pepper

  • 1 squeeze of lime (optional)

Directions

Four pieces of ginger rhizome. Using a juicer, capture the juice from processed ginger until you have ¼ cup of juice. (You can shop ginger or grate it into fine pieces if juicer is not on hand). Save the stringy ginger material. Boil water in pot. Combine ¼ of ginger juice with boiled water, add the honey, cayenne and lime if desired and stir mixture.

For minor infection, drink 4-6 cups per day.


You can store your concoction in the refrigerator for up to 24 hours.


To Treat Fevers

Fever-Cooling Tea

Modified from Rosemary Gladstar’s Herbal Recipes For Vibrant Health (2001).

Ingredients

  • 2 tsp of catnip (Nepeta cataria) aerial parts

  • 2 tsp of elder (Sambucus nigra or S. canadensis) flower

  • 1 tsp of yarrow (Achillea millefolium) aerial parts

  • 1 tsp of peppermint (Mentha x piperita) leaf

  • 2 cups of water

Directions

Combine herbs in a glass jar (large enough to hold 4 cups). Pour 2 cups of boiled water over the mixture and steep for 1 hour. Pour the mixture through a fine mesh strainer or a few layers of cheesecloth into a bowl to strain the herbs. Squeeze out as much of the infusion as possible from the herbs. Place the infusion in a glass jar and store it in the refrigerator for up to 24 hours before making another batch. Be sure to label your jar. Heat your concoction and drink ¼ cup of infusion every 30 minutes to rid your fever.


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