Lemon juice cure: water, lemon, ginger and coconut blossom sugar. from Stefano Vicinoadio can be prepared in 0 minutes. You make this dish with Coconut blossom sugar from Amanprana. This recipe from the Belgian kitchen is delicious as Drinks & Drink. It also fits perfectly in a Vegetarian, Gluten free & Vegan diet.
Ingredients for lemon juice cure: water, lemon, ginger and coconut blossom sugar.
- 1.8 l Filtered cold water
- 5 Organic lemons, the fresh juice of
- 2 g Fresh ginger
- 4 tablespoons Amanprana Gula Java Brut Coconut blossom sugar
- 2 tablespoons Maple syrup
Preparation of lemon juice cure: water, lemon, ginger and coconut blossom sugar.Pour the water into a high-speed blender. Roll the lemons on a wooden board using the flat of your hand and applying a bit of pressure. Halve the lemons and squeeze the juice out, adding it to the water. Peel the ginger, cut into small cubes and add to the water. If you don't have a high-speed blender, use a garlic press to crush the ginger and add the paste to the water. Add the coconut blossom sugar and maple syrup and mix at the highest speed for 2 minutes. If you want, pour the lemon juice and ginger in a glass Amanprana Eco Respect Bottle and store cold until ready to serve.
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.