As part of the 5-Day Clean Eating Challenge, we’re encouraging our fellow challengers to stick to only one cup of tea or coffee per day and to drink a lot of water. So it seemed to make perfect sense to post a recipe for this cleansing “tea” that I love to make when my family and I are under the weather or just because.
I like to make the ginger infusion at least several hours before I’m ready to drink it for a stronger ginger flavor and I will juice several lemons at once and store the juice in the fridge for convenience. Both the ginger infusion and lemon juice will keep for about a week in the fridge. You may need to tweak the quantities and proportions in this recipe slightly depending on flavor preference of lemon to ginger.
Lemon and ginger team up in this cleansing infusion to help boost immunity and soothe upset stomachs...or just because.
- 1 heaping Tablespoon of roughly chopped ginger
- 1-2 T lemon juice
- To make the ginger infusion, pour 2-3 cups of boiling water over ginger in a tempered glass measuring cup or bowl. When it’s cooled, transfer to a glass jar and let it steep several hours to overnight in the fridge.
- To make the tea, pour ¼-1/3 cup of the ginger infusion into an 8 oz. mug.
- Juice a lemon (or two) to yield 1-2 T of lemon juice. Add 1 T of the juice to the ginger infusion.
- Pour boiling water into the mug. Add the remaining tablespoon of lemon juice for a strong lemon flavor, if desired.
RECIPE NOTES: Pouring less water over the minced ginger will yield a stronger ginger flavor. The infusion keeps for about one week in the fridge if stored properly.