Ginger And Lemon Tea Recipe

I’m sharing my Homemade Ginger Lemon Honey Tea and a simple trick to draw out the most immunity-boosting goodness from three pantry staples.

I love a cup that actually does something. When I toss thin slices of fresh ginger root and a squeeze of lemon into hot water it feels like finding a little secret that fights off the blah days.

Ive chased every version, from Homemade Ginger Lemon Honey Tea to Ginger Lemon Tea Cubes, and this one keeps pulling me back because it’s tangy, a bit sweet, and oddly satisfying. You sip it curious if the warmth will slice through a sore throat, and more often than not it does.

I promise you’ll want to try it twice in one week.

Ingredients

• ginger: spicy root, anti inflammatory compounds, helps digestion, slight warmth and faint natural sweetness too
• lemon: bright citrus, loads of vitamin C, tartness balances sweet, adds fresh aroma often
• honey: natural sweetener, mainly sugars for quick energy, also soothing throat, pairs well sometimes
• turmeric: optional warm colour and mild earthiness, curcumin offers anti inflammatory benefits too
• cayenne: tiny pinch adds heat from capsaicin, may boost circulation and metabolism a bit sometimes
• water: the base, hydrates, carries flavors, keeps calories low, makes the tea soothing always

Ingredient Quantities

• 4 cups water
• 2 inch fresh ginger root, peeled and thinly sliced (about 2 tablespoons grated)
• 1 large lemon, juice of about 2 tablespoons, plus a few slices if you want
• 1 to 2 tablespoons honey, more or less to taste
• Optional pinch ground turmeric (about 1/8 teaspoon) for extra warmth
• Optional small pinch cayenne pepper, if you like a little kick

How to Make this

1. Pour 4 cups water into a small pot and bring to a boil.

2. While water heats, peel a 2 inch piece of fresh ginger and thinly slice it, or grate it if you want a stronger kick (about 2 tablespoons grated).

3. Once boiling, add the ginger to the pot, lower heat to a gentle simmer and cover loosely.

4. Add the optional pinch of ground turmeric about 1/8 teaspoon and the optional small pinch of cayenne now if you want extra warmth or a little kick.

5. Let the ginger simmer for 10 to 15 minutes for a good infusion, less time if you want it milder.

6. Remove from heat and strain the tea into a teapot or heatproof pitcher, pressing on the ginger to get the last bits of flavor.

7. Stir in the juice of one large lemon, about 2 tablespoons, and 1 to 2 tablespoons honey or to taste; add a few lemon slices if you like the look or extra zing.

8. Taste and adjust sweetness or lemon, you can add more honey, more lemon juice, or a tiny pinch of cayenne if it needs life.

9. Serve warm, sip slowly if you have a sore throat. Leftovers keep in the fridge up to 3 days, just reheat gently before drinking.

Equipment Needed

1. small saucepan with lid
2. cutting board
3. sharp knife for peeling and slicing ginger and lemons
4. microplane or grater (if you want grated ginger)
5. measuring cup and measuring spoons
6. citrus juicer or reamer (or just a fork will do)
7. fine mesh strainer or tea strainer
8. heatproof pitcher or teapot for pouring and serving
9. wooden spoon or silicone spatula for stirring

FAQ

Ginger And Lemon Tea Recipe Substitutions and Variations

• Fresh ginger: substitute 1/2 teaspoon ground ginger for the 2 tbsp grated fresh (start smaller and taste), or use 1 tbsp jarred ginger paste; simmer a little longer so the dried stuff releases flavor.
• Fresh lemon juice: swap with lime juice, same amount (about 2 tbsp), or use bottled lemon juice 1 to 1; if you need acidity, 1 tsp apple cider vinegar will also work.
• Honey: use maple syrup or agave nectar in a 1 to 1 ratio, or dissolve 1 to 1 granulated sugar in the hot tea if thats what you have.
• Optional turmeric / cayenne: if no turmeric try a tiny pinch of ground cinnamon for warmth, and if no cayenne use a small pinch of black pepper or a thin slice of jalapeño for heat—add very little at first.

Pro Tips

1) Make a concentrate and stash it — cook a smaller batch stronger than usual, chill it in a jar and dilute when you want a cup. Freeze some in ice cube trays for quick single servings or to toss into smoothies, saves time and none of the good stuff goes to waste.

2) Add honey only when the liquid is warm not scalding, that keeps more of the flavor and the raw honey goodness if you’re using it for a sore throat. Also raw honey tastes better than processed, but use what you got.

3) If you use turmeric, add a tiny pinch of black pepper and a drop of oil like coconut or olive oil, it really helps the turmeric do its thing and boosts absorption. Be careful though, turmeric can stain counters and clothes.

4) Prep ginger with a spoon to peel so you dont waste any, or bruise slices with the back of a spoon to release more oils. And dont let it boil furiously cause that can make the tea taste bitter, keep it gentle and reheat gently later if you need more.