Hot Lemon-Ginger Tea
A generous knob of fresh ginger simmered in water until it bites, then steeped with lemon slices and finished with fresh lemon juice.
Why you'll love Hot Lemon-Ginger Tea
Lemon and ginger in hot water is one of the oldest home drinks there is, made in kitchens from China and India to the Caribbean. This version is ginger-forward: a thumb-thick piece of fresh root, sliced and simmered long enough to turn the water pale gold and warming all the way down, with a whole lemon split between the pot and the cup.
Each part goes in at the moment it gives the most. Ginger simmers covered for 10 minutes because its bite comes out slowly into hot water, and the longer it goes, the spicier the cup. The lemon slices only steep, off the heat, so their peel adds a floral aroma without the bitterness that boiling draws out of the white pith. The fresh juice goes in last, so it tastes bright and sharp.
It is a mug to wrap your hands around on a cold morning, after dinner, or in the middle of the afternoon, and it tastes complete just as it is.
Quick overview: This Hot Lemon-Ginger Tea takes 5 min of hands-on time and about 20 min in all and makes 2 servings, each 1 mug (about 1 cup). You'll need a saucepan and a fine sieve.
Ingredients
- 2 1/2 cups water
- 1 piece fresh ginger (about 3 inches), scrubbed and thinly sliced
- 1/2 lemon, scrubbed and thinly sliced
- 2 tbsp fresh lemon juice (from the other lemon half)
- 1 tsp allulose, optional Label: allulose, and nothing else
Instructions
- Slice the ginger: Scrub the ginger well and slice it thin, skin and all; there is no need to peel it. Thin slices give the water more surface to draw from, so the cup gets spicy faster.
- Simmer: Bring the water and ginger to a boil in a small saucepan, then lower the heat, cover, and simmer gently for 10 minutes. The lid keeps the water from boiling away and holds in the ginger's aroma.
- Steep the lemon: Turn off the heat, add the lemon slices, cover again, and let it steep for 3 minutes. Steeping the peel off the heat draws out its fragrant oils while leaving the bitter pith behind.
- Strain and finish: Pour the tea through a fine sieve into two mugs. Stir 1 tablespoon of lemon juice into each, and the allulose if you like a touch of sweetness. Taste and add more lemon or a splash of hot water to suit you.
- Serve: Drink it hot, while the ginger is at its warmest.
Storage and leftovers
The strained ginger water, before the lemon juice goes in, keeps in a sealed jar in the refrigerator for up to 4 days.
Reheat it in a small saucepan until steaming, then add fresh lemon juice to each mug just before drinking, since the juice loses its brightness as it sits.
Variations
- Iced: Chill the strained ginger water and pour it over ice with the lemon juice and a few mint leaves.
- Turmeric: Simmer a 1-inch piece of sliced fresh turmeric or 1/4 teaspoon of ground turmeric with the ginger, and add a grind of black pepper to each mug.
- Spicy: Add a pinch of cayenne to each mug for a slow, rising heat.
- Lime and mint: Use lime in place of the lemon and steep a handful of mint with the slices.
Notes and tips
- Choose firm ginger: Fresh ginger should feel heavy and firm, with smooth, thin skin. Shriveled, soft ginger has lost much of its juice and bite.
- Scrub the lemon: The peel steeps in the tea, so wash the lemon well under warm water and scrub it with a brush.
- Make it stronger or milder: Simmer the ginger 15 minutes for a fiery cup, or 5 minutes for a gentle one.
- If you sweeten it: Use allulose, or a few drops of pure monk fruit extract. Many granulated monk fruit sweeteners are mostly erythritol, so look for a label that reads monk fruit extract and water.
Nutrition and mindful eating
- Fresh ginger gets its warming bite from compounds called gingerols, and many people find a hot cup of it comforting on a cold day or after a large meal.
- Lemon brings vitamin C and a bright, sour flavor, and the steeped peel adds a floral aroma that makes the cup smell sweet.
- A hot drink between meals is an easy way to stay hydrated through the cooler months, when cold water is less appealing.
- As you sip, notice the slow warmth of the ginger spreading through your chest, and check whether a hot, sour cup in the afternoon quiets a pull toward a snack until your next meal, which should come about 3 to 4 hours after your last.
Frequently asked questions
Have a question about this Hot Lemon-Ginger Tea? Start here, with the questions people ask most.
Do I need to peel the ginger?
No. Scrub it well and slice it skin and all. The skin is thin and strains out with the slices.
Can I use ground ginger?
Fresh ginger gives the clearest, brightest flavor. In a pinch, use 1/4 teaspoon of ground ginger per mug, though it will settle at the bottom and taste duller.
Can I drink it every day?
Yes, for most people. If you take a blood thinner such as warfarin, talk with your doctor before drinking it every day, because large amounts of ginger may affect how your blood clots.
Can I make a big batch?
Yes. Simmer a larger batch of ginger water, strain it, and keep it in the refrigerator for up to 4 days, adding lemon juice to each mug as you go.
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