Ginger, Lemon and Honey Tea
Warming ginger, zesty lemon and sweet honey. A fragrant tea for cold days and the sniffle season.
When the autumn rain arrives, the scent of ginger tea fills many kitchens. It warms you up, soothes the throat and lifts the mood.
Three ingredients, three jobs
- Ginger: warming heat.
- Lemon: freshness and vitamin C.
- Honey: gentle sweetness.
Use fresh root ginger rather than ground; the difference in flavour is huge.
Nutrition
Per serving (≈ 250 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Prep the ginger
Scrape the skin off the ginger with the edge of a teaspoon to avoid waste. Slice thinly, or grate it for a spicier tea.
Simmer
Put the ginger and cinnamon in the water, bring to the boil and simmer gently for 8–10 minutes. The longer it simmers, the spicier it gets.
Add lemon
Turn off the heat, squeeze in the juice of half the lemon and slice the other half into the tea. Add the mint and steep for five minutes.
Serve with honey
Strain into cups and stir honey into each. Add honey to warm tea below 60°C rather than boiling-hot tea.
Cook’s tips
- 1Keep ginger in the freezer and grate it from frozen.
- 2A pinch of turmeric turns it golden.
- 3Stick to three or four cups a day.
- 4For a more intense infusion, let the ginger and cinnamon steep in the hot water for at least ten minutes before adding the lemon juice. Using a heavy-bottomed saucepan helps maintain the temperature for better extraction of flavor.
Serving & storage: Pour the tea into a warmed ceramic mug and garnish with a fresh mint sprig. Store any leftovers in a glass jar in the refrigerator for up to three days and gently reheat on the stove over low heat before stirring in fresh honey.
Iced version
In summer, chill the tea and mix with ice and sparkling water for a natural ginger lemonade.
The takeaway
This tea isn’t medicine, but on a cold day it really helps you feel better. Brew a pot and take a moment with a warm cup in your hands.
