2 lemons, peeled and juiced
2 to 3-inch piece of ginger, grated or minced
1 tablespoon apple cider vinegar
1 small clove garlic, grated
1-inch piece of turmeric, grated, or
¼ teaspoon dried
10 ounces water
Honey, to taste (optional)
In a small pot, simmer the lemon peel, ginger, fresh turmeric (if using) and water for 10 minutes.
Strain, then add all the remaining ingredients, including the juice of the two lemons. Shake well if using dried turmeric.
This won’t be the smoothest drink for some folks, but remember this is a hot toddy with a purpose. If needed, allow to cool to just warm or room temperature, then chug until it’s gone, drinking down all the chunky bits of garlic. I promise, you’ll thank me later.
Repeat as needed while kicking any seasonal bug.
About the author
Magali Brecke is co-founder of Kitchen Witch Bone Broth. She’s also a writer, teacher and learner about food as medicine. A downloadable infusion e-booklet is available free-of-charge on the Kitchen Witch website (kitchenwitchbroth.com/pages/magali-brecke), along with several other recipe ebooks you will love for the colder months ahead.
