Ginger, Lemon & Honey Tea (pot) Recipe

Prep ginger

Scrub the fresh ginger root under running water, peel with the edge of a spoon or a peeler if desired, then slice it into 1/8–1/4-inch thick rounds. You should have about 2 inches of root sliced (roughly 1/2 to 3/4 cup loosely packed slices).

Bring to simmer

Place the sliced ginger and 8 cups of water into a medium saucepan or small pot. Add the cinnamon stick if using. Bring the water to a gentle boil over high heat, then immediately reduce to low so the liquid maintains a simmer.

Simmer gently for 15–20 minutes to extract ginger flavor. For a stronger, spicier tea, simmer up to 30 minutes. Keep the pot partially covered to limit evaporation while allowing steam to escape.

Strain

Remove the pot from heat. Using a fine mesh strainer or sieve, strain the ginger (and cinnamon) solids into a heatproof pitcher or another pot. Press gently on the solids with the back of a spoon to release any remaining liquid.

Add lemon and honey

Stir in 1 cup fresh lemon juice and 4 tablespoons raw honey into the hot strained tea until the honey dissolves. Taste and adjust: add more honey if you prefer sweeter, or up to an additional 1–2 tablespoons; add a splash more lemon for brightness if desired.

If you prefer a less tart tea, allow the tea to cool slightly before adding most of the lemon, keeping a tablespoon or two separate to taste. Note: adding lemon to very hot liquid can slightly diminish bright citrus aroma.

Ladle the tea into cups and garnish each with a lemon slice and 1–2 mint leaves if using. Serve hot.

To store: let the pot cool to room temperature, then refrigerate in a sealed container for up to 4 days. Reheat gently on the stovetop or in a microwave. If solids were left in, strain again before serving.

For iced variation: cool the tea, pour over a pitcher of ice, adjust honey/lemon to taste, and serve chilled.