Lemon–Garlic Tonic
A traditional, gently heated blend of whole lemons and fresh garlic diluted with water. Lightly infused (not boiled), then strained and chilled. Sipped in small daily portions as a short course.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Drink, Home remedy
Cuisine Traditional home remedy
cutting board and knife
Blender or stick blender with tall beaker
Large saucepan
Fine sieve or muslin cloth
Funnel
2–3 clean glass bottles with lids
Labels and pen
- 4 organic lemons thoroughly washed, cut into pieces (remove any large seeds if you like)
- 4 garlic bulbs cloves peeled
- 1 liter water
Prep: Wash lemons well and cut into chunks; peel garlic cloves.
Blend: Combine lemons and garlic with part of the water in a blender and purée until smooth.
Heat: Pour the purée into a saucepan, add the remaining water, and heat while stirring until just below a simmer—do not boil.
Cool & strain: Remove from heat and let cool completely. Strain through a fine sieve or muslin, pressing gently.
Bottle: Funnel into clean bottles, label, and refrigerate.
Use: Drink about 50 ml once daily before or after a main meal. Typical course: 3 weeks on, then 1 week off; repeat if desired.
- Flavor tip: Shake before pouring. You can dilute with a little water if the taste is strong.
- Storage: Keep refrigerated and use within 7–10 days. Discard if you notice off smells, gas, or visible spoilage.
- Safety: This tonic is not a substitute for medical care. If you have stomach sensitivity, start with smaller amounts. People with known GI issues, gallbladder problems, reflux, or those taking anticoagulants should seek medical advice before use. Not recommended in pregnancy, while breastfeeding, or for children without professional guidance.