Tag Archives: drinks

honey lemon ginger tea – easy remedy for colds, coughs and sore throats

Well, we have completed two weeks of school now and already the cold season has started in our house. We used to think that a childhood spent rolling in the dirt and cleaning horse stalls would give the kids a little extra immunity boost (and maybe it does), but jamming them into a school packed with germy kids seems to undo the good of what the kids like to think of as their “protective layer of dirt”.

I keep honey and lemon at work all year and offer it whenever someone complains of a sore throat (and it just dawned on me why I was voluntold that I am the first aider on site and am now needing recertification again). Lemon, of course, has Vitamin C and immune boosting properties. Honey coats your throat, is a natural antibacterial and acts as a cough supressant. And if you add the warming properties and tummy soothing help of ginger, you have a home remedy for colds, coughs and sore throats. I’m not saying this will cure what ails you, but it will make your throat feel better, warm you up nicely and boost your immune system.

You can make yourself a mug of honey lemon ginger tea, or you can keep a jar of the ingredients pre-mixed in the fridge like I have on hand. I made a jar of it up last night after making a cup of tea for the small squeaky kid, who was squeakier than usual.

You can find a similar product to the pre-mix that I made in Asian or Korean markets, called Yuja Cha. It’s like a citrus marmelade, but is used for hot teas or mixed with cold water for a summer drink. You can easily make some up yourself and because honey never goes bad, is antibacterial and a natural preservative, this will keep for months in the fridge. The components will break down over time and become more marmelade-like. I’ve read that some Korean households keep topping up the honey and lemon and keep the jar going continuously.

Honey Ginger Lemon Tea Mix

  • 1/4 to 1/2 of an organic lemon
  • fresh ginger
  • honey (raw)

Thinly slice the lemon and peel and thinly slice or mince the ginger (I used between 1-2 tsp of minced ginger, you can use your judgement about how much you’d like). I cut the slices into quarters to help them break down faster in the honey. Arrange the lemons (take out the seeds first) and ginger in layers in a clean, sterile jar and cover with honey. Refrigerate until needed. Use a large tbsp of the mixture in a mug of hot water to make tea.

Or if you just want to make yourself a quick mug of tea, you can use these measurements:

Honey Lemon Ginger Tea (1 mug)

  • 1 tbsp freshly grated ginger
  • 1 tbsp lemon juice
  • 1 tbsp honey

Put ginger in a small bowl and pour 1 cup boiling water over it. Allow it to steep for 5 minutes. Strain into a mug and add in lemon juice and honey. Add more honey, to taste, if needed.

To further kick it up a notch, add a shot of whisky and a pinch of cayenne. If it doesn’t cure what ails you, it might at least help you go to sleep. And no, I didn’t put whisky in squeaky kid’s tea.

And don’t forget that you can make your own homemade version of Vapour Rub, minus the dead dinosaurs (petroleum).

Linked to Frugally Sustainable, Growing Home, We are That Family, Mind Body and Sole, Foy Update, White Wolf Summit Farmgirl, GNOWFGLINS, Gastronomical Sovereignty, Wildcrafting Wednesday

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cherry bounce or boozy cherries

Cherries were on sale this week, and to make myself feel better about working over the holiday weekend (and you could definitely tell there was lead up to a full-moon going on out there), I bought some. Well, I bought a lot. I ate 4 pounds of them all by myself. I shared another pound or two, and I made cherry bounce with the other pound. If you are counting, that is a lot of cherries.

I saw somebody else recently making a drunken cherry infusion – and decided to try it myself. It’s pretty easy, just pitted cherries, sugar and bourbon. You add them all together and let it sit until Christmas.

When it’s done, you should be able to drink it just as it is – like a cordial, or add a bit of gingerale to it for a fizzy drink, but I plan put a shot of the bounce and a single cherry in the bottom of a champagne flute and top it off with some Prosecco. We have a house party on the last weekend of November every year and it’s become a bit of a tradition to serve some kind of Prosecco drink for the first drink – I think this is my pick for this year.

And then of course you can eat the boozy cherries over ice cream or just with your fingers. I can only imagine that it’s called bounce because someone ate all of the cherries and bounced off all four corners of the room afterwards.

I pitted my cherries for this, but apparently you can leave the pits in. I wanted to make it easier to eat the cherries afterwards. I don’t want my guests choking on pits in their Prosecco.

Cherry Bounce

Recipe adapted from The Runaway Spoon

  • 1 pound fresh red cherries, pitted
  • 1 cup sugar
  • 5 cups bourbon
  • 1 large sterilized jar (big enough to hold 6 cups worth of stuff)

Wash, stem and pit cherries, discarding eating any bruised fruit as you go. Layer the cherries and the sugar in the jar and leave to sit for about an hour. Pour bourbon over cherries, seal the jar and shake occasionally to help dissolve the sugar. Some cherries will float in the beginning, but they will sink to the bottom. When the sugar is dissolved, leave the jar in a cool dark place for at least 4 months to infuse.

Linked to A Pinch of Joy, Frugally Sustainable, Gastronomical Sovereignty

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using up that last bottle of Steamwhistle beer in the fridge – chocolate chip banana beer bread

It was experiment time again in my kitchen last night. I needed something snack-ish to put in the kids’ lunches and the chief cookie maker was away at 4-H with the tall hormonal kid. I hate making cookies. I’m definitely a short list of ingredients and all in one pan kind of cook. I thought I’d make an easy banana bread, but instead of going to my usual recipe, I decided to try a sweet variation of my beer bread. It turned out great and is nicely tucked away in the lunchpails right now (what little I was able to save from the hungry adults). It’s got a nice crunchy outer crust (not squishy like the usual banana bread) – this one is perfect for toasting. It got a thumbs up from Uncle John when he dropped by for coffee and a taste test (and he’s got a serious sweet tooth – he’s been known to put ice cream in coffee).

Chocolate Chip Banana Beer Bread

  • 3 cups self-rising flour (If, like me, you don’t have this in your cupboard, make your own)
  • 1/2 tsp cinnamon
  • 1/4 cup brown sugar
  • 1 mashed banana
  • 3/4 cup semi-sweet chocolate chips
  • 1 (12-ounce) bottle beer

Stir together dry ingredients and mashed banana, add in beer and stir just until all ingredients are wet; pour (or more likely pat – it’s a pretty thick doughy batter) into a lightly greased loaf pan. Sprinkle with some cinnamon sugar just before baking just for some added oomph. Bake at 350° for 1 hour.

It’s good just as is, once it has cooled, but try if there is any left over, definitely give it a try toasted with butter the next morning.

Linking to Frugally Sustainable, Sorta Crunchy

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