Lemon Ginger Tea Recipe
This refreshing Lemon Ginger Tea Recipe is so easy to make, and not only is it flavorful, it’s also full of healthful benefits. It can be enjoyed warm or over ice for a cool crisp drink.
Growing up ginger ale was one of my favorite beverages. It was zingy and always meant comfort when my tummy was hurting or the butterflies were flying and flitting around in there. These days, I still enjoy a crisp glass of ginger ale just as much as way back when. I decide to try my hand at making some homemade ginger tea along with some lemon since the two always play so nicely together. Lemon Ginger Tea is a quick and easy beverage that is just as zingy and refreshing as any ginger ale that could be found for purchase. Plus, it’s homemade fresh right in your own kitchen.
Ginger is known for it’s potential stomach calming and inflammation reducing qualities, thus the quieting of the fluttery stomach, and lemon is healthful for so many things, like helping achieve a pH balance, Vitamin C and liver health. So this simple tea packs a wallop of goodness, along with no added preservatives or junk. It’s a win win win!
This Lemon Ginger Tea can be served warm, sweetened to your preference with a little honey, or pour over a tall glass of crushed ice for a refreshing, crisp drink. Go ahead and stock up on more fresh ginger root and lemons. I think you’ll be making this again and again once you experience how easy and how satisfying it really is.
To make a batch, thinly slice a couple of inches of ginger root and a lemon and add to hot water to steep for awhile. Strain and add honey or sugar to sweeten if desired. Serve right away or refrigerate covered for up to a few days (if it lasts that long).
Lemon Ginger Tea
A soothing and refreshing tea that can be served warm or cold.
- 4 cups boiling water
- 2-inch piece ginger root, thinly sliced
- 1 lemon, sliced
- Remove boiling water from heat. Add sliced ginger and lemon to hot water.
- Allow to steep for about 20 minutes. Strain. Serve warm or cold. Add honey if desired.
Originally published August 23, 2014.