Monday, June 26, 2006
Great Echo idea: Get some quality fresh ginger root (not irradiated), slice it as close to paperthin as you can, as thinly slice half a lemon or more, lightly stuff all into a clean and big enough widemouth jar, fill jar to above ginger level with honey, cover and put in fridge for at least two weeks before use.
Over time the honey extracts the ginger and lemon juice, making an excellent eating pickle of the ginger and lemon while the honey, increasingly thinned by the ginger and lemon juices, grows richer with flavor and nutritionally valuable enzymes.
The result is a non-spoiling, ginger-lemon-flavored honey juice that's great as sweetener for herbal tea (or simply hot water) in winter, lemonade or cool-water tonic in summer...
Posted by Robert Brady on Monday, June 26, 2006