Ingredients
European measurements:
- 2 medium lemons (about 120 g each)
- 2 whole heads of garlic (totalling about 80-100 g)
- 125 ml raw honey (1/2 cup)
- 1 teaspoon baking soda (5g)
- Cold water for washing
American measurements:
- 2 medium lemons (about 4 ounces each)
- 2 whole heads of garlic (about 3-4 ounces total)
- 1/2 cup raw honey (4 fl oz)
- 1 teaspoon of baking soda
- Cold water for washing
Step-by-step instructions
Preparation time: 20 minutes
Fermentation time: 7 days
Total time: 7 days + daily intake
- Prepare the cleaning solution : Fill a large bowl with cold water and add 1 teaspoon of baking soda. Stir well until the baking soda is completely dissolved. This solution will help remove any pesticide or wax residue from the lemons.
- Clean lemons : Place both lemons in the baking soda and water solution. Let them sit for 5 minutes, then gently scrub with a clean brush or cloth to remove any surface debris. Rinse thoroughly under cold running water and pat dry with a clean towel.
- Prepare the garlic : Separate the two heads of garlic into individual cloves. Remove the papery skin from each clove, but leave the cloves whole. Do not crush or chop the garlic at this stage.
- Slice the lemon : Slice the peeled lemons into thin slices, about 3-4 mm thick. Remove any visible seeds, but leave the peel on, as it contains valuable nutrients and compounds that support liver health.
- Layer the ingredients : In a clean glass jar with a tight-fitting lid (preferably 500ml), begin layering the ingredients. Start with a layer of lemon slices at the bottom, then a few garlic cloves, and then repeat the layers until all the ingredients are used.
- Add honey : Pour raw honey over the lemon and garlic layers. The honey should cover most of the ingredients. Press down gently to ensure proper coverage, if necessary.
- Stir gently : Using a clean wooden spoon or knife, gently stir the mixture to distribute the honey evenly while maintaining the layered structure as much as possible.
- Seal and store : Seal the jar tightly and place it in the refrigerator. Let the mixture ferment and infuse for exactly 7 days. During this time, the ingredients will release their beneficial compounds and create a powerful healing syrup.
- Daily Preparation : After 7 days, the mixture is ready to consume. The honey will absorb the flavors and nutrients from both the garlic and lemon, creating a healing syrup.
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