Ginger, Lemon & Honey Tea (pot) Recipe

Peel and slice ginger

Rinse the ginger root under cold water. Using a spoon or small knife, peel the skin. Slice the ginger into 1/8–1/4-inch thick rounds or thin matchsticks to expose more surface area (about 4 oz total).

Juice the lemon

Roll the lemons on the countertop to loosen juices, cut in half, and juice until you have 1 cup (about 4-5 medium lemons). Strain the juice to remove seeds and pulp if you prefer a clearer tea.

Simmer ginger

Place the sliced ginger in a medium saucepan or pot. Add 8 cups of cold water. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer, uncovered, for 15–20 minutes for a bright, spicy infusion (simmer up to 30 minutes for stronger ginger flavor).

Add honey

Remove the pot from heat. Stir in 6 tablespoons honey while the liquid is still hot so it dissolves easily. Taste and add more honey if you prefer sweeter (start with additional 1–2 tbs).

Combine lemon juice

Allow the brewed ginger to cool slightly for 3–5 minutes so the heat doesn't degrade the lemon's brightness. Stir in 1 cup fresh lemon juice. Taste and adjust balance: more lemon for brightness, more honey for sweetness.

Strain

Place a fine-mesh sieve or tea strainer over a heatproof teapot or serving pot and pour the ginger-lemon mixture through to remove ginger pieces. Press on solids lightly with a spoon to extract remaining liquid, then discard solids.

Garnish and keep warm

Add lemon slices to the pot or individual cups and stir in optional fresh mint leaves. Keep the pot covered to retain heat. Serve hot in cups. If preparing ahead, rewarm gently on low heat; do not boil after adding honey and lemon to preserve flavor.