Ginger, Lemon & Honey Tea (pot) Recipe

Prep ginger

Peel the ginger and slice it thinly (about 1/8" thick). If ginger is fibrous, lightly smash larger pieces with the side of a knife to release more flavor.

Combine in pot

In a medium pot (at least 2-3 quart capacity), place the sliced ginger and any optional whole spices (cloves and cinnamon stick). Pour in 8 cups of cold water.

Bring to simmer

Heat the pot over medium-high heat until it reaches a gentle boil. Once boiling, reduce heat to low and let the mixture simmer, uncovered, for 20-25 minutes for a bright ginger flavor or 30-40 minutes for a stronger, spicier infusion.

Add lemon

After simmering, remove the pot from heat. Stir in 1 cup fresh lemon juice. Add the thin lemon slices to the pot for aroma and presentation.

Sweeten with honey

While the tea is still warm (not boiling hot), add 6 tablespoons of honey and stir until fully dissolved. Taste and adjust: add up to 2 more tablespoons if you prefer sweeter tea, or reduce honey to taste. If you prefer, serve honey on the side so guests can sweeten individually.

Strain

Strain the tea through a fine-mesh sieve or cheesecloth into a heatproof pitcher or teapot to remove ginger slices and spices. Press gently on solids with the back of a spoon to extract remaining liquid, but avoid forcing through fine fibers.

Serve

Ladle the tea into cups. Garnish each cup with a lemon slice if desired. Serve hot. Optionally, provide extra honey and lemon wedges for guests to adjust sweetness and acidity.

Cool leftover tea to room temperature, then refrigerate in a sealed container for up to 4 days. Reheat gently on the stovetop over low heat (do not boil) or microwave individual servings until warm. Stir before serving and add additional honey or lemon if flavor has mellowed.