Beverages

Ginger tea for colds is the best-known homemade warming drink that helps you recover quickly at the first signs of a cold, supports immunity in the colder months and simply warms you up on a chilly day. Ginger root contains powerful natural anti-inflammatory compounds — gingerols, essential oils and vitamin C — and combined with lemon and honey the effect is multiplied many times over. Peel fresh ginger and slice it thinly or grate it (about 2-3 cm of root per cup of water), pour over hot water and steep covered for 10-15 minutes. Once the tea cools down to warm, add a slice of lemon, a teaspoon of honey and optionally a stick of cinnamon or a pinch of black pepper. Classic proportions for 1 cup inside.

Dried tea rose petals are a fragrant and remarkably beneficial homemade preparation that yields an aromatic herbal tea with a delicate floral taste and a rich amber color. Rose petals are traditionally prized for their high content of vitamin C, antioxidants and essential oils, which support skin, immunity and the nervous system. The key rule for harvesting is to gather petals only from home-grown roses that haven't been treated with any chemicals, early in the morning once the dew has dried. Carefully separate the petals, spread them in a thin layer on paper or cloth in the shade and in a well-ventilated spot, and let dry for 5-7 days until completely brittle. You can speed things up with a dehydrator at 35-40°C or in an oven with the door slightly ajar. Full storage instructions inside.

Basil and lemon compote is an original, refreshing and remarkably fragrant summer drink that wins you over with its unusual combination of herbal basil and a citrus note of lemon. If you use the purple variety of basil, the compote takes on a striking dark pink or magenta color, and the drink is not only tasty but also wholesome — basil contains plenty of essential oils, antioxidants and vitamins. It's the perfect compote for a hot day, beautifully thirst-quenching and at the same time pleasing to the eye with its lovely shade. Wash fresh basil leaves thoroughly and place in a pot, pour over boiling water, add sugar and thinly sliced lemon with zest. Bring to a boil and simmer over low heat for 5-7 minutes. Remove from the heat, cover and steep for 30 minutes. Strain and serve well chilled with ice. Proportions for 2 liters of water inside.

Fermented apple leaf tea is a fragrant, natural and very tasty homemade drink created by natural fermentation from ordinary apple tree leaves. It's a successful and significantly more wholesome alternative to store-bought tea, since it's made from completely free raw material (which many people throw away as garden trimmings), contains no caffeine and at the same time has a pleasant fruit aroma and amber color. The main secrets of successful fermentation are properly wilting the leaves, breaking down the cells to release juice and providing the right temperature for the natural enzymes to work. Sort fresh apple leaves and lightly wilt them in the air for 4-6 hours. Crush them by hand or run through a meat grinder to break down the cells, place in an enamel container, cover with a damp cloth and leave in a warm spot (24-26°C / 75-79°F) for 6-12 hours. Dry in the oven at 50-60°C (120-140°F) for about an hour. Full conditions inside.

Rice milk kissel is a forgotten but wonderfully wholesome and tender dessert from traditional Russian cuisine, made without flour or starch — the natural starch released by cooking rice thickens it on its own. That means this kissel is completely gluten-free and suitable even for strict diets. The texture is somewhere between a loose semolina porridge and a delicate pudding, and the flavor is mild, creamy and lightly vanilla-scented. I make it on milk: for 1 liter of milk use 100 g of short-grain rice, 4-5 tablespoons of sugar, a pinch of salt and a touch of vanilla. Simmer over low heat for 30-40 minutes, stirring constantly, until the rice is fully broken down and the kissel thickens. Proportions and tips inside.