FLU/COLD TEA BOMBS RECIPE

In a high-speed blender, combine the peeled lemons, ginger, garlic, turmeric, black pepper, cinnamon, cayenne pepper (if using), apple cider vinegar, honey, and water.
Blend until the mixture is smooth.
Strain:
Using a fine mesh sieve or, preferably, a cheesecloth, strain the mixture to remove the pulp and solids, leaving you with a smooth liquid.
Discard the solids or compost them.
Freeze:
Pour the strained liquid into a silicone muffin tray or ice cube tray. Each portion should be about 1/8 cup (2 tablespoons).
Freeze until solid, about 4-6 hours or overnight.
Store:
Once frozen, remove the tea bombs from the tray and transfer them to an airtight container or freezer bag. Store them in the freezer for up to 3 months. Canning simple Recipes Fod
Gardening Preserving and Crafting