Base Recipe

Ingredients for one production

• 500 g fresh ginger, peeled weight
• 500 g lemon flesh and juice, without peel and seeds
• 750 ml water
• 2 tbsp turmeric powder
• 2 tbsp finely ground black pepper
• 2 level tbsp food-grade citric acid
• 2 tbsp acacia honey

Shopping list

• fresh ginger – enough to leave 500 g after peeling
• lemons – enough for 500 g flesh and juice after removing peel and seeds
• turmeric powder
• finely ground black pepper
• food-grade citric acid
• acacia honey
• clean water
• glass bottles with intact tight caps/lids if needed

Base recipe

1. Wash the ingredients and prepare a clean work area. Wash your hands and use clean equipment.
2. Peel the ginger and weigh 500 g of peeled ginger.
3. Remove peel and seeds from the lemons and weigh 500 g of lemon flesh and juice.
4. Press the ginger and lemon. Keep both the fresh raw juice and all pressed pulp.
5. Measure the total raw juice and divide it into 25% and 75%.
6. Set aside 75% of the raw juice in a clean container and keep it cool.
7. Place all pressed pulp in the saucepan. Add 750 ml water, 2 tbsp turmeric powder, 2 tbsp finely ground black pepper and 25% of the raw juice.
8. Heat while stirring. Once boiling, boil for about 1 minute.
9. Turn off the heat, cover and allow to steep for 30–60 minutes or longer.
10. Filter out coarse plant material. The finest plant particles may remain and create natural cloudiness and later sediment.
11. Now choose one of the two final processing methods below.