How to Make Ginger Syrup for Nausea, Indigestion, Sore Throat, Muscle Pain and Inflammation
8.6 هزار بار بازدید -
4 سال پیش
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How to Make Ginger Syrup
How to Make Ginger Syrup for Nausea, Indigestion, Sore Throat, Muscle Pain and Inflammation.
What you need:
- 1 cup ginger, thinly sliced
- 1 cinnamon stick
- 2 cups distilled water
- 1/2 cup -1 cup honey or sugar
* Combine ginger, cinnamon stick (if using), water, and sugar (if you are using honey, it will be added later) in a small saucepan and bring to a boil.
* Reduce heat to a simmer until the liquid has reduced by half, about 30-45 minutes.
* Strain out the ginger. If you used sugar then your syrup is finished and you can skip to storage.
* Let the syrup cool to room temperature, then stir in the honey (if using).
* Store in a glass jar in the fridge. The syrup will keep for a month or more. Yields about 2 cups of finished ginger syrup.
*If you are using sugar, add it in with the ginger, cinnamon and water*
*If you are using honey, add it in AFTER you have strained and COOLED the decoction. Do not add honey to boiling water, this can create toxicity.*
LMK how it goes! I love Ginger Syrup and take a shot first thing in the morning to stoke my agni. ENJOY :)
Licked lips,
Clare
clareminded.com
instagram.com/clareminded
facebook.com/clareminded
DISCLAIMER: The content contained herein is provided for informational and/or entertainment purposes only. Nothing contained in these videos should be construed as providing medical advice, diagnosis or treatment. You should immediately consult with your physician respecting any medical concerns that you may have.
What you need:
- 1 cup ginger, thinly sliced
- 1 cinnamon stick
- 2 cups distilled water
- 1/2 cup -1 cup honey or sugar
* Combine ginger, cinnamon stick (if using), water, and sugar (if you are using honey, it will be added later) in a small saucepan and bring to a boil.
* Reduce heat to a simmer until the liquid has reduced by half, about 30-45 minutes.
* Strain out the ginger. If you used sugar then your syrup is finished and you can skip to storage.
* Let the syrup cool to room temperature, then stir in the honey (if using).
* Store in a glass jar in the fridge. The syrup will keep for a month or more. Yields about 2 cups of finished ginger syrup.
*If you are using sugar, add it in with the ginger, cinnamon and water*
*If you are using honey, add it in AFTER you have strained and COOLED the decoction. Do not add honey to boiling water, this can create toxicity.*
LMK how it goes! I love Ginger Syrup and take a shot first thing in the morning to stoke my agni. ENJOY :)
Licked lips,
Clare
clareminded.com
instagram.com/clareminded
facebook.com/clareminded
DISCLAIMER: The content contained herein is provided for informational and/or entertainment purposes only. Nothing contained in these videos should be construed as providing medical advice, diagnosis or treatment. You should immediately consult with your physician respecting any medical concerns that you may have.
4 سال پیش
در تاریخ 1399/03/21 منتشر شده
است.
8,675
بـار بازدید شده