Prep 10 mins
Cook 10 mins
Move over lemon zinger... this brew is quite a stinger! Serve this on the rocks on a summer day or modify the recipe and serve it piping hot on an autumn evening with a slice of gingerbread or pumpkin pie. This can also be adapted into a tea to ease a queasy stomach by omitting the lemon and simply using the brewed ginger tea, hot or cold, to sip. Ginger is renowned for it's ability to calm stomach sickness.
- 2 tablespoons grated fresh ginger
- 4 tablespoons honey
- 1⁄4 cup fresh squeezed lemon juice
- 4 lemon slices
- Boil 4 cups of water in a nonreactive pot.
- Stir ginger into the boiling water, then reduce heat to low, cover and simmer for 10 minutes.
- Strain mixture through a cheesecloth lined sieve into a clean pitcher.
- Press on the ginger that is caught by the cheesecloth to extract as much liquid as possible.
- Stir honey into the ginger brew until it dissolves, then set mixture aside to cool.
- Stir lemon juice into ginger brew just before serving.
- Prepare tall glasses with ice and one slice of lemon.
- Pour chilled lemon ginger"tea" over the ice and serve.
I made this with oranges instead of lemon juice and it was wonderful! I did it slightly differently, in that I whizzed the mixture in my blender and then poured through a fine sieve to remove the pulp. Loved this as a substitute for tea on a cold evening. Thanks for a great recipe.
I've been making something almost exactly like this for years. The one change I make is that I grate the lemon, and heat the zest with the ginger. Also, this is just as wonderful served hot in the winter as iced in the summer. This is a great one!
I love this tea! It is spicy and I love the taste of ginger and lemon.The two combined really hit the spot! Thanks for sharing! Oh, I think I did add 1 more tbls. of honey. Slurp!