Of which 3.8 g sugars and 0 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (lemon)
Allergens none
Hot ginger lemon infusion
Five minutes of boiling water and it's ready to drink.
Ingredients
- 1 piece (3 cm / 1¼ in) fresh ginger (15 g / ½ oz)
- 1 lemon (60 g / 2 oz) — juice and slices
- 300 ml (1¼ cups) water
- fresh mint, to taste — optional
Method
- Peel the ginger and cut it into thin slices.
- Bring the water to a boil in a saucepan or kettle.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
More like this
Almond chia pudding
Make it at night, wake up to breakfast ready
Eggs with asparagus and Parmesan
A knife-and-fork breakfast, ready in 17 minutes.
Spinach and avocado egg cups
Sunday brunch ready in 25 minutes, creamy and not fried.