Lemon Slices In Honey Citrus Concentrate For Your Health Recipes

Steps:

• Start by pouring some honey, layer lemons limes and orange slices in a glass jar alternating with honey. Let it set at least 8 hours in the refridgartor.
• To serve, stir 2 tablespoons of the honey mixture into an 8 oz. cup of boiling water, hot ginger tea or hot herbal tea.
• Or for a cold drink add sparkling water and ice.
• Get cozy and enjoy!

Steps:

• Set a bowl on top of your kitchen scale, and adjust the weight to zero.
• Peel the citrus fruit, and remove seeds, membrane, and as much of the white pith as you can. With pomelo, there's a thick layer of pith that can be shaved off with a knife.
• On a cutting board that doesn't taste like onion or garlic, thinly slice both fruit and rind, and transfer to bowl. Catch and include as much of the juice as you can. When the scale reaches 1 lb, you have enough.
• Pour in sugar until the scale reads 1 1/2 lbs. Toss with a spoon and leave for 2 hours.
• After 2 hours, pour in honey until the scale read 2 lbs.
• Transfer mixture to glass jars with lids. If necessary, add a bit more honey until the fruit solids are covered with liquid.
• Place jars in the refrigerator. According to your measure of patience, leave it in the refrigerator 1-4 weeks before using. (I personally only lasted 24 hours, but it's supposed to improve with age.).
• To use: Place one or two generous spoonfuls of fruit and honey mixture in a mug. Add boiling water. Drink up! You can eat the fruit and peel if you like.

Steps:

• Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags. Pour tea into a pitcher. Peel and section 2 oranges and 1 lemon; add to tea. Stir in the orange juice, lemon juice and honey. Cover and refrigerate for 6 hours or overnight. Cut remaining orange and lemon into slices; freeze., Just before serving, strain and discard fruit from tea. Stir in ginger ale. Serve with frozen fruit slices and ice.

Steps:

• Mix the lemon juice, pickling spices, salt and sugar in a pot.
• Bring to a boil, and let cook to about body temp.
• Add the lemon slices to a largish tupperware container, and pour the brine over them.
• Refrigerate one week.

Steps:

• Slice the limes, lemon and orange into 1/4-inch-thick rounds, leaving the skin on. Place the citrus slices in a medium pot and fill with 8 cups of water. Stir in the turmeric and add the lemongrass pieces. Bring to a boil over high heat. Lower to a simmer and cook for 5 minutes.
• Remove from heat, and add the sliced ginger and fresh oregano. Cover and allow to steep for 10 minutes. Strain through a mesh sieve.
• Serve hot in mugs, as 1- to 2-ounce portions, diluted to taste with more hot water and sweetened with a drizzle of honey. Tonic can be cooled and stored refrigerated in an airtight container for up to 2 weeks. To reheat, portion the cold tonic into mugs and top with boiling water.

Steps:

• Preheat oven to 275*F.
• Liine a 15x10x1" baking pan with parchment paper(or wax paper).
• Cut 2 small lemons crosswise into 1/8-1/4 inch thick slices.
• Arrange in a single layer on pan.
• Sprinkle lemon slices with 1/4 cup sugar.
• Bake in at 275*F. 45-50 minutes or until lemons are almost dry and covered with a sugary glaze. While still warm, loosen slices from paper to prevent sticking.