Spicy Orange Ginger Drink
Spicy Orange Ginger Drink - Fruity orange drink with a spicy note! Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Curcumin is a secondary plant substance from turmeric that has an anti-inflammatory effect. Oranges also counteract inflammation through their polyphenols. In addition, the fruits are rich in vitamin C, which not only strengthens our immune system but also has an antioxidant effect and can thus prevent arteriosclerosis.
The spicy orange punch is a delicious, alcohol-free alternative to mulled wine in the wintertime. If you prefer something sweeter, you can refine the punch with a teaspoon of honey. With the spices you can vary and add according to your own preference. Christmas spices such as cinnamon and aniseed or lemongrass also fit into the spice punch.
(Percentage of daily recommendation)
| Calorie | 123 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 345 mg | (9 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 1.7 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 38.3 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 7 Oganic oranges
- 5 tsps ginger
- 2 tsps Turmeric
- 1 tsp peppercorns
- 2 Cardamom
- 6 stalks rosemary
- 1 Tbsp olive oil
- 1 tsp Ground clove
- 2 bags Yarrow leaf (tea)
Kitchen utensils
Preparation steps
Rinse oranges, dry, and zest some of the peel. Press out the fruit juice of 6 oranges into a bowl.
Wash the ginger and turmeric and cut into small cubes. Break open peppercorns and cardamom with the back of a knife. Wash the rosemary and shake dry.
Put olive oil in a hot pot, roast ginger, turmeric, orange peel, 2 sprigs of rosemary, and cloves powder in it at medium heat for about 1 minute. Deglaze with 10 ounces water and add spicy tea bags. Simmer for about 15 minutes at low heat.
Pour through a fine sieve, pour the collected liquid back into the pot and add the squeezed fruit juice and warm up at low heat, but do not boil.
Cut the remaining orange into slices and put them into a punch glass or cup together with a sprig of rosemary, pour the punch over them, and serve hot.
