You know it’s that time of year again once everyone around you starts getting sick and you start getting paranoid about when you’re going to end up with the same cold or flu that hit your friends and family the previous week. While washing your hands frequently is always a good call, we like to whip up an easy, immunity-boosting recipe to help our bodies along and keep us feeling our best despite all the bugs going around. If you haven’t heard already, lemon water or tea can have really wonderful effects on your body, but we didn’t want to stop there.
Ginger is also a great ingredient to incorporate into your daily diet, since it helps reduce inflammation and can also be a great aid in fighting nausea. We combined these two core ingredients into one, immunity-boosting, detox ice cube, so now when you boil your water, all you have to do is drop once cube in; it not only cools down your beverage to the perfect drinking temperature, but it also provides you with the perfect daily dose of lemon and ginger, so you can fight off whatever’s going around the office or school and stay healthy!
Click HERE to order your Stackable Silicone Trays
You could use any regular ice cube trays as well, but we love the size of the ice cubes we get using these stackable silicone trays. Tons of flavor and we feel great knowing we’re helping and soothing our body – it’s become a relaxing daily ritual for us, and if you give it a shot, it might for you too!
Immunity-Boosting Detox Ice Cubes
Number Served: 8-12
Time to Prepare: 5 minutes active; 2 hours inactive
- 3 lemons, organic, optional
- 1/3 cup filtered water
- 1 1/2 teaspoons fresh ginger, grated
- boiling water
- silicone ice cube tray
- Place lemons, ginger and several tablespoons water in food processor or blender.
- Begin pulsing, adding more water as needed, until lemon is finely blended and smooth.
- Transfer mixture to silicone ice cube tray and place in freezer until set.
- When ready, boil 8 oz. water and pour into a mug. Drop in detox ice cube and stir until melted.
- Drink and enjoy!
Recipe adapted from The Harvest Kitchen