Garlic Lemon Ginger Juice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 1 hr 5 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 30 cloves garlic
- 5 lemon (s), organic
- 10 g iner, fresh, net
Print Recipe
Pin Recipe Instructions
- Brush the lemons thoroughly under hot water, cut off the two end pieces (they are dried on the heater and then put in a sugar or salt glass, where they give the sugar or salt a wonderful aroma)
- Cut the lemons with peel into small cubes and place in a tall container. Peel the garlic and roughly dice it - add to the lemons. Do the same with the ginger. Puree everything thoroughly with a blender, the finer the better.
- Transfer the mixture to a saucepan, add 1 liter of water, stir well and bring to the boil. Turn off the heat and let the pan cool down on the plate for about 30 minutes. Strain through a hair sieve into a suitable bowl, brush the mixture through the sieve vigorously with a spoon. That gives juice with pieces of fruit, so to speak, but is precisely what is valuable about the drink. Then transfer to a bottle and store in the refrigerator.
- A very healthy juice. Should be a preventive measure against vascular deposits, if what you read is correct, because of the lemons it doesn’t just taste disgustingly like garlic, but rather lemony fresh. You don`t smell of garlic either, this combination is odorless.
- One should drink 1 liqueur glass (2 cl) for 3 weeks before or after the main meal of the day. After these 3 weeks there is a 1 week break. Then again for 3 weeks as described above, that would be the end of the cure. This cure is recommended twice a year, in spring and autumn.
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