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February 3, 2013 by JOHN SUMMERLY
If You Don't Like Warm Liquids When You're Sick, Try Flu Busting Ice-Cream


When we're down and out with a bad cold or flu, many of us reach for hot soups and warm liquids to soothe the pain, however there is no evidence that the temperature of a beverage or food will influence our ability to heal. Some people outright avoid hot soups and prefer refrigerated food products despite the mainstream opinion that it will somehow make us feel worse. For many it does and for others there is absolutely no difference. For those who prefer a chilled soother rather than a warm one for your sniffles, this recipe is for you.

Jeni Britton Bauer said her mother and grandmother used to mix up a cocktail of immune boosting ingredients and give her a spoonful before bed when she wasn't feeling well.

According to Time magazine, as an Ice Cream parlour owner in Ohio, she turned the she decided to use her skills to turn the old family recipe into an 'Influenza Sorbet,' calculating that the coldness would help numb virus pain as well.

The product is available in the U.S., but I don't recommend it for recovering from colds because it has a high white sugar content which will only further depress your immune system rather than stimulate it. It's great as a treat, but even as a preventive measure immediately before the onset of a cold, the 'Influenza Sorbet' is not a good source of prevention.

My version however, removes the simple white sugar and replaces it with maple syrup, a far more potent sweetener with 34 beneficial compounds for human health. It will be just as sweet, but far more complementary as a flu and cold buster than a recipe containing white sugar. Morever, my recipe does not involve boiling the ingredients so they retain their raw integrity and power in terms of antioxidant potential and natural constituency within the blend.

RAW RECIPE FOR INFLUENZA SORBET

2 cups fresh orange juice (from 5 to 6 oranges)
1/3 cup fresh lemon juice (from about 2 lemons)
1/2 cup maple syrup
1/3 cup honey
1 teaspoon powdered ginger
3-ounces of organic fruit-based liquid pectin
1/4 teaspoon cayenne pepper
2 Egg yolks (optional as emulsifers - omit for vegans)

Combine the orange and lemon juices, maple syrup, honey, and ginger in a pot and mix thoroughly until all ingredients are blended. (If adding eggs mix by whipping them well with a fork or egg beater and then transfer the eggs to the mixture above and whip for at least 1 minute.)

Add the pectin, cayenne. Pour into a bowl, cover, and refrigerate until cold and proceed to A or you can proceed to B without refrigerating.

A. WITHOUT AN ICE CREAM MAKER

Freeze the sorbet just until it is the consistency of very softly whipped cream. (You can eat it now, if you wish; otherwise, proceed as directed.)

Pack the sorbet into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Proceeding without an ice cream maker can make the recipe a little icy so don't set your freezer to the highest setting to avoid a rock-hard result.

B. WITH AN ICE CREAM MAKER (best result)

Pour contents into your ice cream maker and mix until a smooth consistency is achieved. Prepare and serve or store into a storage container by pressing a sheet of parchment directly against the surface, and seal with an airtight lid.

John Summerly is nutritionist, herbologist, and homeopathic practitioner. He is a leader in the natural health community and consults athletes, executives and most of all parents of children on the benefits of complementary therapies for health and prevention.


Reference Sources 231

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