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Ginger-Lemon Drink
Instructions
I prepare all the ingredients and lay them out in front of me – this way the process is quick and organised. I wash the lemons (2 pieces) thoroughly in warm water with a brush to remove the waxy coating from the peel, since we will use the zest as well. One lemon can be replaced with an orange for a milder, sweeter taste.
I pour 1 litre of clean drinking water into a pot of at least 1.5 litres. I add 2 tablespoons of dried pharmacy chamomile flowers – the chamomile gives the drink a gentle herbal flavour and soothing properties. I use exactly this kind of dried pharmacy chamomile, not chamomile in tea bags, as it gives a richer taste.
I add the spices: 2 cinnamon sticks (or 1 tsp ground), 2–3 star anise and 1 tsp of ground dry ginger. If you have fresh ginger root, that is even better: I peel a piece about 2 cm long and cut it into thin slices or grate it finely. Fresh ginger gives a brighter, more pungent taste.
I cut the lemons in half and squeeze out the juice using a citrus juicer or by hand – you should get about 100–120 ml of fresh lemon juice. I set the squeezed juice aside for now – it will need to be added later, to the already cooled drink, in order to preserve the vitamin C.
I cut the peel (zest) of one squeezed lemon into large pieces and add it to the pot with the spices. The zest contains essential oils that give the drink a rich citrus aroma. It is best to trim off the white part (pith), as it makes the drink bitter. I place the pot over medium heat.
I bring the contents of the pot to a boil, then reduce the heat to the lowest setting and simmer for 3 minutes. During this time the spices and chamomile release their aroma and beneficial substances into the water. Do not boil for longer than 5 minutes – the chamomile may start to taste bitter, and the aroma of the spices may become too sharp.
I take the pot off the heat, cover it with a lid and leave it to steep for 15–20 minutes. During this time the drink takes on a rich golden colour and a deep spicy aroma. Steeping under a lid helps retain the essential oils of the spices, which evaporate in an uncovered pot.
When the drink has cooled to about 40–45 °C (pleasantly warm but not hot), I add honey to taste – usually 2–3 tablespoons per litre of drink. This is critically important: at temperatures above 60 °C the beneficial enzymes and antioxidants in honey are destroyed, and it loses its healthful properties, becoming merely a sweetener.
I stir the honey thoroughly until it is fully dissolved – in warm water it disperses within 1–2 minutes. Then I add the previously squeezed lemon juice – for the same reason as the honey: vitamin C is destroyed at high temperatures. I stir and taste – adding more honey or lemon if needed.
I strain the drink through a colander or coarse sieve to remove the zest, cinnamon sticks, star anise and chamomile flowers. These ingredients have already given up their taste and aroma, and their presence in the finished drink is undesirable – they may keep steeping and turn it bitter.
To obtain a perfectly clear drink without small particles, I strain it again through a fine sieve or muslin folded into several layers. This is an optional step, but if you plan to serve the drink in clear glasses, it will look more elegant.
The ginger-lemon drink is ready! I pour it into cups or glass bottles for storage. Served hot, the drink warms you and supports the immune system – ideal in the cold season. Chilled and served over ice, it is wonderfully refreshing in summer. I keep it in the refrigerator for up to 3 days – the drink becomes even richer as it stands.
Tips
- 1
Instead of dried ground ginger, use fresh root grated on a fine grater – the flavour will be considerably brighter and sharper. Fresh ginger also contains more beneficial substances than the dried kind.
- 2
Add honey only to a warm drink (no hotter than 40–45 °C) to preserve all its beneficial properties. At high temperatures the enzymes in honey are destroyed and it becomes just a sweet syrup without healthful qualities.
- 3
Store the finished drink in the refrigerator in a glass container for up to 3 days – over this time the flavour becomes even richer and more harmonious as all the components meld together.
- 4
For a festive presentation, garnish the cup or glass with a slice of fresh lemon, a cinnamon stick and a star of anise – the drink will look striking and cosy in a festive way.
FAQ
Can chamomile be replaced with other herbs? +
Yes, mint (for a refreshing effect), thyme (for a deep herbal flavour), linden blossom (for softness) or lemon balm (for a soothing effect) all work very well. Each herb gives the drink its own special character.
What can replace star anise in the recipe? +
You can use anise seeds (½ tsp), cardamom (2–3 pods) or cloves (2–3 buds). Or simply leave out the star anise – the drink will still be tasty and aromatic thanks to the cinnamon and ginger.
Is the drink suitable for children? +
Yes, but with adjustments: halve the amount of ginger (it can be too sharp for children) and replace the honey with sugar if the child is under 3 years old. Honey is not recommended for children under one year of age because of the risk of botulism.
Can the drink be made without boiling? +
Yes, for a cold infusion pour cold water over all the ingredients and leave them in the refrigerator for 8–12 hours. The flavour will be milder, and the beneficial substances will be better preserved. Add the honey and lemon just before serving.
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