Seasonal winter shots

Ginger tops the list of effective natural home remedies. Try these combinations to help settle upset tummies, soothe migraines and ward off viruses

To make: Peel and juice the ginger first, then feed the herb or spice through the juicer. Finally, juice the fruit.

Each of the following recipes makes one winter shot.
Asian Pear Drop: 2cm piece of ginger, 1⁄4 of a stick of lemongrass and half
a pear.
Sunshine Ginger: 2cm piece of ginger, 1 blood orange or 2 clementines and
a dusting of cinnamon.
Winter Ginger: 2cm slice of ginger, 1 apple and a drop of oregano essential oil.
Blushing Ginger: 2cm piece of ginger, 2 cardamom pods (feed whole through a juicer or grind the seeds and add later after juicing), 4cm piece of rhubarb and 1 small or 1⁄2 medium-sized beetroot. Solo Ginger: 2cm piece of ginger,
1⁄4 lemon (zest and all) and a dusting of cayenne pepper.
Persian Ginger: 2cm piece of ginger, 1 tbsp fresh rose petals or 1⁄4 tsp rosewater and 15 pitted cherries.

From Tonics & Teas by Rachel de Thample (Kyle Books).

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Vietnamese lemongrass tea

A simple, aromatic brew that’s brilliant for taming achy tummies, soothing coughs and helping to prevent colds and flu

Makes 2x250ml servings
4 lemongrass stems
1 thumb-sized piece of ginger
1⁄2-1 tbsp coconut sugar or raw honey, to taste
Lime slices to garnish (optional)

1 In a medium saucepan, bring 600ml water to a boil over a high heat. Bash and cut the lemongrass into thin shreds. Peel and julienne the ginger. Add both to the water and boil for 5 mins.
2 Reduce the heat to low and simmer the tea for an additional 5 mins. Sweeten to taste with coconut sugar or honey.
3 Serve warm, or refrigerate and serve over ice, garnished with lime slices.

WHY LEMONGRASS?
With its distinct lemon flavour and citrussy aroma, lemongrass offers an impressive array of medicinal benefits. The main component of the grass is lemonal, a compound that has powerful antiseptic and astringent qualities. It’s widely used in Southeast Asia for its well-reputed health benefits that also include lowering cholesterol, treating insomnia, improving respiratory function and aiding digestion.

Recipe from Tonics & Teas by Rachel de Thample (Kyle Books)

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Seasonal tonic

Make a batch of these immune-boosting shots to prevent a cold from ruining your Christmas

Opt for fresh, organic produce to maximise benefits – and if one ingredient is unavailable, just double up one of the others.

Makes 6 x 50ml shots
2 tbsp chopped garlic
2 tbsp chopped onion
2 tbsp grated fresh ginger
2 tbsp grated horseradish root
2 tbsp chopped cayenne pepper (or any other chilli)
350ml raw apple cider vinegar

1 Pile the garlic, onion, ginger, horseradish and pepper into a 350ml lidded sterilised jar. (To sterilise, wash it in hot soapy water, dry with a clean cloth, then place in a 200C/Fan 180C/ 400F oven for 10 mins.)
Fill the jar with raw apple cider vinegar, close the lid tightly and shake.
2 Store in a cool, dark place, shaking at least once a day for two weeks.
3 Filter the tonic through a clean piece of muslin, pour into a sterilised bottle. Take a 50ml shot three times a day (on an empty stomach) as soon as you feel the symptoms of a cold. It will keep at room temperature for up to six months.

Recipe from Tonics & Teas by Rachel de Thample (Kyle Books)

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Homemade cough drops

These antiviral lozenges help to soothe sore throats and ease tickly coughs. Make in advance for the winter months ahead, or boil up a batch for a poorly friend

You will need:
5cm piece of fresh ginger, sliced
1 tbsp whole cloves
4 tbsp dried elderflowers (or 5 fresh elderflower heads, main green stalks removed)
Elderflower cordial (optional) 
400g unrefined sugar
250ml honey
Juice of 1⁄2 lemon
Icing sugar, to dust or for covering

1 Take a very large, heavy based saucepan (2-litre capacity is ideal). Put the spices into the pan with 300ml water. Bring gently to boil, then simmer, covered, for 10 mins.
2 Remove from the heat and add the fresh or dried elderflowers, set aside to infuse for 20 mins.
3 Strain the liquid into a heatproof jug and measure it – you’ll need 250ml of the infusion for this recipe (if it needs topping up use water or elderflower cordial for extra flavour). Return the 250ml liquid to the pan and then add sugar, lemon juice and honey.
4 Carefully heat until the mixture comes to a gentle rolling boil. Continue boiling gently until the sugar reaches hard crack stage (149–154C on a sugar thermometer), about 15–20 mins. This is the point at which a drop of liquid turns to brittle strands when dropped into chilled water (caution: the liquid is extremely hot). Take off the heat.
5 Drop teaspoonfuls onto a tray lined with greaseproof paper and leave to set. Then, once hardened, sprinkle with icing sugar to prevent them sticking together.
6 Suck one sweet as needed. Store wrapped in greaseproof paper individually or covered in a thick layer of icing sugar in an airtight container.

Taken from The Handmade Apothecary by Vicky Chown and Kim Walker (Kyle Books). 

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More from the November issue:

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