Directions
1Juice lemons and cut into quarters
2Place all ingredients in slow cooker except for honey
3Fill with water until about inch from top of a 3L slow cooker (approx 2L)
4Cook on low over night (I did about 10 hours)
5Ladle into cup stirring in honey to suit taste
Notes
1To peel ginger I just scrap with sharp knife or young ginger just wash.
2Use best quality honey you can afford.
3Any fruits can be used but stick with red, blue and purple ones because they have the anthocyanins that are needed.
4Drink one cup of a morning and any other time you wish.
5This can be drank cold or warm. If warming only heat to 25 degree Celsius (95F) to retain the full properties of honey
6Refrigerate for up to 3 days or freeze in portions.
7Cooked in Aldi 3L.
Notes on health/immunity benefits
1Honey: antibacterial, stimulates immune system.
2Ginger: anti nausea, anti-inflammatory and has antioxidants.
3Red, blue, purple fruits: fight viruses & bacteria and stimulates immune system.
4Cinnamon: has antioxidants and is anti-inflammatory.
5Lemon: high in vitamin c and helps with hydration
Submitted by Karen Stuckings
2 Reviews
Katie
June 13, 2018
Did you blitz it all up or does it all cool down to a smoothie like consistency? Do you drink hot or cold? Thanks
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Karen
June 14, 2018
I left it all chunky. I don’t eat the lemon skins or ginger but I eat the fruit. If you wanted to blend you could but remove the skins or it will become bitter from the whites of the lemons. I drink warm or cold