I share my Homemade Ginger Lemon Honey Tea and a surprising ingredient twist that makes it my top remedy for cold and flu season.
I always keep a knob of fresh ginger root on hand and a jar of raw honey in the pantry, cause this Ginger And Lemon Tea surprised me right from the first sip. It’s tangy, a little sweet, and somehow sharp enough to wake up your senses without yelling.
I call it my Homemade Ginger Lemon Honey Tea and sometimes laugh that it’s more of an experiment than a drink. People ask for a Ginger Tea Recipe, and i’ll tell them, but the part that makes it sing is a tiny tweak you probably wouldn’t expect, and you’ll be curious to try it.
Ingredients
- Ginger: spicy, warming, helps digestion and nausea, low calorie, adds zing to tea
- Lemon: bright, tart, vitamin C boost, light sourness, cuts through ginger’s heat
- Honey: natural sweetener, antioxidants, soothes throat, adds rounded sweetness, use sparingly
- Turmeric: optional anti inflammatory, earthy flavor, tiny pinch goes a long way
- Cayenne: optional heat, boosts circulation, just a dash wakes up the cup
- Water: hydrates, carries flavors, calorie free base, essential for steeping ginger
- Lemon slices: pretty garnish, extra zing and aroma, makes it feel fancier
Ingredient Quantities
- 2 cups (480 ml) water
- 1 (2 inch / 5 cm) piece fresh ginger root, peeled and sliced
- Juice of 1/2 to 1 lemon (about 1 to 2 tbsp), plus extra lemon slices if you want
- 1 to 2 tbsp raw honey, more to taste
- Optional pinch turmeric or cayenne for an extra immune kick
How to Make this
1. Peel the 2 inch piece of ginger (a spoon scrapes the skin off easy) and slice thinly or grate if you want a stronger kick; bruise a few slices with the back of a spoon to release more flavor.
2. Pour 2 cups (480 ml) water into a small saucepan and bring to a boil.
3. Add the ginger to the boiling water, lower the heat and simmer gently for 10 to 15 minutes for a mild to medium brew, simmer longer if you like it stronger.
4. If using, stir in a pinch of turmeric or cayenne during the last 2 minutes of simmer to wake up the immune boost.
5. Turn off the heat and let the pot sit covered for about 5 minutes to steep and get every bit of flavor out.
6. Strain the tea into a mug, pressing the ginger lightly with a spoon to squeeze out the juices.
7. Add the juice of 1 half to 1 whole lemon (about 1 to 2 tablespoons), and toss in an extra lemon slice if you want the look and a little more zing.
8. When the tea has cooled a bit so it’s not scalding, stir in 1 to 2 tablespoons raw honey, taste and add more if you like it sweeter; dont add honey to boiling liquid or you lose some of the good stuff.
9. Sip hot and enjoy, or chill and serve over ice; leftovers keep in the fridge for up to 2 days, reheat gently and add honey after reheating.
Equipment Needed
1. Small saucepan (about 2 cup / 500 ml capacity)
2. Measuring cup for the water
3. Vegetable peeler or spoon to scrape the ginger (a spoon scrapes the skin off easy)
4. Sharp knife and small cutting board
5. Grater or microplane if you want a stronger ginger kick
6. Teaspoon or wooden spoon for bruising, stirring and pressing the ginger
7. Fine mesh strainer or tea strainer to catch bits of ginger
8. Heatproof mug or cup (and a lid or small plate to let it steep)
9. Citrus juicer or reamer and a small spoon for honey (honey is easier to scoop that way)
FAQ
Ginger And Lemon Tea Recipe Substitutions and Variations
- Water (2 cups): use 2 cups brewed green tea, chamomile, or black tea instead of plain water for more body and antioxidants, just let it cool a bit before adding lemon so it doesn’t turn bitter.
- Fresh ginger (2 inch): if you don’t have fresh ginger try 1/2 to 3/4 tsp ground ginger or 1 tsp grated galangal, powdered ginger is stronger so add less and taste as you go.
- Lemon juice (1/2 to 1 lemon): swap with lime juice, or 1 to 2 tbsp bottled lemon juice, or stir in 1/2 tsp lemon zest for extra aroma if your juice is weak.
- Raw honey (1 to 2 tbsp): use maple syrup, agave nectar, or a bit of simple syrup for a vegan option, start with the same amount then tweak to taste.
Pro Tips
1) make a small concentrate and keep it in the fridge: simmer extra ginger till it’s strong, cool and store in a jar. dilute a splash with hot water or pour over ice when you want tea. lasts about a week and saves time on busy mornings.
2) for a cleaner cup strain twice: first through a fine mesh then through cheesecloth or a coffee filter. pressing the ginger too hard squeezes out bitter oils, so be gentle when you press.
3) add honey only when the tea is warm not scalding. raw honey keeps more flavor and enzymes if it doesn’t get super hot. if you want vegan swap maple syrup, it melts better in warm not boiling liquid.
4) tweak the kick safely: grate for more heat, or cold-steep overnight for a milder bright flavor. if you’re pregnant, nursing, or on blood thinners check with your doctor before doing large amounts of ginger turmeric or cayenne.
Ginger And Lemon Tea Recipe
I share my Homemade Ginger Lemon Honey Tea and a surprising ingredient twist that makes it my top remedy for cold and flu season.
2
servings
43
kcal
Equipment: 1. Small saucepan (about 2 cup / 500 ml capacity)
2. Measuring cup for the water
3. Vegetable peeler or spoon to scrape the ginger (a spoon scrapes the skin off easy)
4. Sharp knife and small cutting board
5. Grater or microplane if you want a stronger ginger kick
6. Teaspoon or wooden spoon for bruising, stirring and pressing the ginger
7. Fine mesh strainer or tea strainer to catch bits of ginger
8. Heatproof mug or cup (and a lid or small plate to let it steep)
9. Citrus juicer or reamer and a small spoon for honey (honey is easier to scoop that way)
Ingredients
2 cups (480 ml) water
1 (2 inch / 5 cm) piece fresh ginger root, peeled and sliced
Juice of 1/2 to 1 lemon (about 1 to 2 tbsp), plus extra lemon slices if you want
1 to 2 tbsp raw honey, more to taste
Optional pinch turmeric or cayenne for an extra immune kick
Directions
- Peel the 2 inch piece of ginger (a spoon scrapes the skin off easy) and slice thinly or grate if you want a stronger kick; bruise a few slices with the back of a spoon to release more flavor.
- Pour 2 cups (480 ml) water into a small saucepan and bring to a boil.
- Add the ginger to the boiling water, lower the heat and simmer gently for 10 to 15 minutes for a mild to medium brew, simmer longer if you like it stronger.
- If using, stir in a pinch of turmeric or cayenne during the last 2 minutes of simmer to wake up the immune boost.
- Turn off the heat and let the pot sit covered for about 5 minutes to steep and get every bit of flavor out.
- Strain the tea into a mug, pressing the ginger lightly with a spoon to squeeze out the juices.
- Add the juice of 1 half to 1 whole lemon (about 1 to 2 tablespoons), and toss in an extra lemon slice if you want the look and a little more zing.
- When the tea has cooled a bit so it’s not scalding, stir in 1 to 2 tablespoons raw honey, taste and add more if you like it sweeter; dont add honey to boiling liquid or you lose some of the good stuff.
- Sip hot and enjoy, or chill and serve over ice; leftovers keep in the fridge for up to 2 days, reheat gently and add honey after reheating.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 270g
- Total number of serves: 2
- Calories: 43kcal
- Fat: 0.1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Polyunsaturated: 0g
- Monounsaturated: 0g
- Cholesterol: 0mg
- Sodium: 2mg
- Potassium: 61mg
- Carbohydrates: 12.6g
- Fiber: 0.3g
- Sugar: 10.9g
- Protein: 0.3g
- Vitamin A: 2IU
- Vitamin C: 5.6mg
- Calcium: 4.5mg
- Iron: 0.11mg
