Lemon Ginger Water Food

BODY CLEANSING LEMON GINGER WATER

Steps:

• Wash, peel and slice ginger. Throw it in a jug filled with water and place in the fridge overnight.
• The following morning, pour into a glass and heat up until lukewarm. Squeeze in a wedge of a lemon and drink before your breakfast.
• Drink throughout the day cold (or lukewarm if preferred). Always squeeze lemon in right before drinking to get the most health benefits out of it.

LEMON-GINGER WATER

Steps:

• Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
• Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.

LEMON-GINGER WAFERS

Steps:

• Finely grate the ginger into a fine-mesh sieve set over a bowl. Press with the back of a spoon to squeeze out the juice (you'll need 1 tablespoon juice); set aside. Whisk the flour, cornstarch and salt in a medium bowl.
• Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the lemon zest, 2 tablespoons lemon juice, the vanilla and ginger juice. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated.
• Divide the dough between 2 sheets of plastic wrap; form into two 1-by-9-inch logs. Wrap and freeze until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Unwrap the logs and slice into 1/4-inch-thick rounds; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the edges are golden, about 13 minutes. Let cool5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the icing: Put the remaining 1/3 cup confectioners' sugar in a bowl; stir in 2 to 3 teaspoons lemon juice, a little at a time, until the icing is spreadable. Spread on the cookies and top with crystallized ginger; let set 30 minutes.

LEMON GINGER MARMALADE

Steps:

• Prepare canner, jars, and lids.
• Measure sugar and set aside.
• Using a vegetable peeler, remove yellow lemon peel in long strips. Cut strips into thin slices. Reserve fruit.
• In a large deep stainless steel saucepan, combine lemon peel, baking soda, and water. Bring to a boil over high heat. Reduce heat, cover, and boil gently for 5 minutes until peel is softened. Remove from heat and set aside.
• Using a sharp knife, cut white pith from lemons. Working over a large bowl to catch juice, use sharp knife to separate lemon segments from membrane. Place segments in bowl and squeeze membrane to remove as much juice as possible, collecting in bowl. Discard membrane and seeds.
• Measure 1 cup lemon segments and juice. Add to softened lemon peel with gingerroot. Whisk in pectin until dissolved.
• Bring to a boil over high heat, stirring constantly. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
• Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust head space if necessary by adding hot marmalade. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
• Place jars in canner, ensuring they are completely covered by water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.

LEMON, GINGER, AND CINNAMON FLAVORED WATER

Steps:

• Wash lemons and ginger. Slice lemons; peel and thinly slice ginger. Place lemon slices, ginger slices, and cinnamon sticks in a large pitcher; fill container with water. Store in refrigerator.

LEMON AND GINGER INFUSED HONEY

Steps:

• Put the lemons and ginger in a 1 quart jar and cover with honey. Let it set at least 1-2 hours.
• To serve, stir 2-3 tbls. of the lemon-ginger honey into an 8 oz. cup oc boiling water. Now relax, drink, and rest!