Wow, the weather has been brutal this summer and we are only less than a month into it. Typically, we keep the house cool by shutting all the windows during the day, opening them at night, and bringing the core temperature of the house down. But not this year, the combination of heat and humidity that we are experiencing gives no mercy during the evenings. Alas, we bought an air conditioner this summer at the worst time ~ during a heat wave. Without a doubt not the best time, but thank goodness we were able to find one that fit.
Of course, drinking lots of water during a heat wave is very important but with all the sweating, our electrolytes are still easily depleted. Lemons are a good source of electrolytes, such as potassium, calcium and magnesium, which help hydrate the body and regulate its functioning. Plus, it’s nice to have another cool beverage to drink in addition to water. So, I broke out my Ginger Lemonade recipe. When we lived in California, we had it all the time, as there was almost an endless supply of lemons from our tree. Strangely, I haven’t made it much since we returned to New York. But after that first swallow, I realized I needed to add it to my summer drink repertoire again.
Picking lemons in California
Besides being delicious and refreshing, both Ginger (Zingiber officinale) and Lemon (Citrus limon) are supportive for digestion, anti-inflammatory along with boosting the immune system.
Ginger Lemonade
2 lbs of organic lemons
3 inches of peeled organic fresh ginger chopped into large chunks
3 quarts of water
1 cup of organic cane sugar
Spearmint for garnish
Combine ginger, 2 quarts of water and sugar into a saucepan. Cover and bring to boil, reduce heat to a simmer for 40 minutes. Juice the lemons (you’ll get 1 ½ to 2 cups of lemon juice). When ginger syrup is ready, combine with lemon juice, chill and add additional water to taste. I usually add around a quart. Pour over a glass of ice, add some spearmint and ENJOY!
Yum!
*a little spin on the recipe is something I like to call “Mother’s Little Helper,” just add some vodka
When Mathew was 6 months old, he woke up in the middle of the night with a bellyache. My mommy instincts told me Ginger tea would settle his stomach. So, I took some fresh Ginger root, peeled and chopped it and then poured boiling water over it. After it steeped and cooled down, I put the tea in an eyedropper and let him try it. He sucked it down and within 20 minutes, fell asleep until morning. This was Mathew’s first non-breast milk nourishment of his life.