American
Honey-Ginger Tea
Thinly sliced fresh ginger makes an intentionally assertive, clear infusion, finished in each cup with honey and lemon so their aromas remain bright.
4 servings · 8 minutes prep · 12 minutes cook
Ingredients
Ginger Infusion
- 4 ounces fresh ginger, scrubbed and sliced crosswise 1/8 inch thick
- 5 cups cold water
Finish Each Cup
- 4 teaspoons honey, plus more to taste
- 4 teaspoons fresh lemon juice
Directions
Warm the Ginger
- Combine the sliced ginger and cold water in a saucepan. Bring just to a boil over medium heat.
- Immediately reduce to a bare simmer and cook uncovered for 10 minutes; the water should tremble, not roll violently.
Steep and Strain
- Remove from heat, cover, and steep for 5 minutes. Press the ginger slices once or twice with a wooden spoon.
- Pour through a fine-mesh strainer into a warmed teapot or heatproof pitcher. Do not force fibrous sediment through the mesh.
Finish in the Cups
- For each serving, place 1 teaspoon honey and 1 teaspoon fresh lemon juice in a cup. Add 1 cup hot ginger infusion and stir.
- Taste after it cools for a moment. This ratio is intentionally ginger-forward; for a gentler cup, dilute the finished serving with hot water 1 tablespoon at a time. Add honey in 1/2-teaspoon increments if desired; serve warm, and never give honey to an infant under 12 months.
Refrigerate the Concentrate
- Cool and refrigerate promptly at 40°F (4°C) or below. Use within 2 days as a conservative quality window, and discard sooner for gas, clouding, mold, off odor, or mishandling; this is culinary guidance, not a wellness claim.
