Ginger And Lemon Tea Recipe

I’m sharing my Homemade Ginger Lemon Honey Tea. With fresh ginger, lemon juice and honey, plus optional cinnamon, turmeric and a pinch of black pepper, this immunity boosting blend is a go-to for cold and flu season. Curious about a simple pantry trick that intensifies flavor with zero fuss? Read on.

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I love making a quick pot of Homemade Ginger Lemon Honey Tea when the weather flips or my throat feels scratchy. With 4 cups water, a 2 inch piece fresh ginger peeled and thinly sliced or grated if you want it stronger, juice of 1 medium lemon plus a few thin slices for garnish, and 2 tablespoons honey you can get a bright, tangy cup in minutes.

Sometimes I toss in a cinnamon stick for warmth or a pinch of turmeric and black pepper if I’m feeling extra fancy. I even freeze extra as Ginger Lemon Tea Cubes so hot days and sore nights both win.

This isn’t one of those recipes that hides behind a long ingredient list, it’s all about simple technique, Making Tea With Fresh Ginger and balancing the lemon and honey. Try it once and you’ll call it your go to cold fighter, or just a little ritual that makes the day better.

Why I Like this Recipe

1. I like how warming the ginger and cinnamon are, they make me feel cozy and actually help when my throat is sore.
2. I like that it’s easy and quick to make, you don’t need fancy stuff and it’s forgiving if you change amounts.
3. I like the bright lemon taste mixed with honey, it’s tangy but still sweet so it feels comforting.
4. I like that it’s kind of healthy, feels like I’m doing something good for my immune system even if I’m just sipping on it.

Ingredients

Ingredient Quantities

- 4 cups water

- 2 inch piece fresh ginger, peeled and thinly sliced or grated if you want it stronger

- 1 medium lemon, juice of 1 lemon plus a few thin slices for garnish

- 2 tablespoons honey, more or less to taste

- Optional 1 cinnamon stick for warmth

- Optional pinch ground turmeric or 1/2 teaspoon fresh grated turmeric

- Optional pinch black pepper to help turmeric absorb

- Optional fresh mint leaves for serving

How to Make this

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1. Pour 4 cups water into a saucepan and bring to a boil.

2. While it heats peel a 2 inch piece of fresh ginger and thinly slice it or grate it if you want it stronger.

3. Once boiling add the ginger, the cinnamon stick if using, and either a pinch ground turmeric or 1/2 tsp fresh grated turmeric; lower heat to a simmer and cover, let simmer 10 to 15 minutes for a good infusion.

4. Turn off the heat and squeeze the juice of 1 medium lemon into the pan, stir, but don’t boil the lemon or you’ll lose some vitamin C.

5. Stir in 2 tablespoons honey off the heat so it keeps more of its enzymes, taste and add more or less to suit your sweet tooth.

6. Add a tiny pinch of black pepper to help the turmeric absorb, stir it in, then let the tea sit and steep for another minute or two.

7. Strain the tea into a teapot or directly into mugs removing ginger bits and the cinnamon stick.

8. Garnish with a few thin lemon slices and fresh mint leaves, bruise the mint a little to release flavor.

9. Serve warm. Leftovers can be refrigerated and gently reheated but add a splash of hot water and check sweetness before serving again.

Equipment Needed

1. Medium saucepan with lid (2–3 qt)
2. Measuring cup (4-cup)
3. Measuring spoons (tablespoon, 1/2 tsp, plus a pinch)
4. Paring knife and cutting board
5. Vegetable peeler (or use the paring knife)
6. Fine grater or microplane (for ginger or fresh turmeric)
7. Citrus juicer or reamer (or a fork for squeezing)
8. Heatproof stirring spoon (wooden or silicone)
9. Fine mesh strainer or tea strainer
10. Teapot or heatproof mugs
11. Small bowl and spoon (for honey)
12. Tongs or a spoon to remove the cinnamon stick

FAQ

Q: Can I make this tea ahead and store it — Yes, keep it in a sealed jar in the fridge for up to 4 days. Reheat gently or drink cold, but add fresh lemon if it tastes flat.

Q: How much ginger is too much — If you get heartburn or an upset stomach reduce the ginger. For most people 2 inches is fine, but grated ginger is stronger so use less of that.

Q: Can kids drink this — Small kids can usually have it in small amounts, but skip the honey for babies under 1 year. Ask your pediatrician if you’re unsure.

Q: Will turmeric stain the cup or clothes — Yes it can. Be careful when handling, and rinse cups soon after use to avoid staining.

Q: Can I use powdered ginger instead of fresh — You can, but fresh tastes brighter. Start with 1/4 to 1/2 teaspoon powdered and adjust to taste.

Q: Is this good for sore throats or colds — Many people find it soothing. The ginger helps with nausea and warmth, lemon gives vitamin C and honey soothes the throat. If symptoms are severe see a doctor.

Ginger And Lemon Tea Recipe Substitutions and Variations

Ginger And Lemon Tea Recipe

4 cups water
2 inch piece fresh ginger, peeled and thinly sliced or grated if you want it stronger
1 medium lemon, juice of 1 lemon plus a few thin slices for garnish
2 tablespoons honey, more or less to taste
Optional 1 cinnamon stick for warmth
Optional pinch ground turmeric or 1/2 teaspoon fresh grated turmeric
Optional pinch black pepper to help turmeric absorb
Optional fresh mint leaves for serving

Quick method
1. Bring water, ginger and cinnamon stick if using, to a simmer and let gently bubble for 10 minutes or longer if you like it stronger.
2. Turn off heat, add turmeric and black pepper if using, then stir in lemon juice and honey to taste.
3. Strain into cups, garnish with lemon slices and mint. Enjoy while warm.

Substitutions

Ginger: If you dont have fresh ginger use 1/4 teaspoon ground ginger for each tablespoon fresh (so roughly 1/4 tsp for this recipe) or 1 tablespoon jarred ginger paste as a straight swap.
Lemon: Swap with lime juice for a sharper tang, or orange juice for a sweeter, milder taste. Bottled lemon juice works too but use a bit less cause it’s stronger.
Honey: Use maple syrup or agave 1 for 1, or granulated sugar (start with 1 tablespoon and dissolve in the hot water) if you prefer.
Cinnamon stick: Use 1/2 teaspoon ground cinnamon in its place, added while simmering so it blooms into the tea.
Fresh mint: Swap with lemon balm, basil, or a few slices of cucumber for a fresh twist.

Pro Tips

– Freeze the ginger for 20 minutes then grate it, you get way more punch with less chopping and it keeps your hands from smelling like ginger all day.

– If you want a clearer cup, strain through a fine mesh or cheesecloth and press the solids with the back of a spoon, it removes the gritty bits without losing flavor.

– Make a concentrate: double the ginger, simmer less water, chill and freeze in ice cube trays or keep in a jar in the fridge. Pop a cube into hot water for a quick cup, or into cold water for a refreshing twist.

– To make the turmeric actually work better, add a tiny pinch of black pepper and a drop of oil like coconut or olive, that helps your body absorb it way more, and bruise the mint before putting it in so the oils come out.

Ginger And Lemon Tea Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Medium saucepan with lid (2–3 qt)
2. Measuring cup (4-cup)
3. Measuring spoons (tablespoon, 1/2 tsp, plus a pinch)
4. Paring knife and cutting board
5. Vegetable peeler (or use the paring knife)
6. Fine grater or microplane (for ginger or fresh turmeric)
7. Citrus juicer or reamer (or a fork for squeezing)
8. Heatproof stirring spoon (wooden or silicone)
9. Fine mesh strainer or tea strainer
10. Teapot or heatproof mugs
11. Small bowl and spoon (for honey)
12. Tongs or a spoon to remove the cinnamon stick

Ingredients

4 cups water
2 inch piece fresh ginger, peeled and thinly sliced or grated if you want it stronger
1 medium lemon, juice of 1 lemon plus a few thin slices for garnish
2 tablespoons honey, more or less to taste
Optional 1 cinnamon stick for warmth
Optional pinch ground turmeric or 1/2 teaspoon fresh grated turmeric
Optional pinch black pepper to help turmeric absorb
Optional fresh mint leaves for serving

Directions

Pour 4 cups water into a saucepan and bring to a boil.
While it heats peel a 2 inch piece of fresh ginger and thinly slice it or grate it if you want it stronger.
Once boiling add the ginger, the cinnamon stick if using, and either a pinch ground turmeric or 1/2 tsp fresh grated turmeric; lower heat to a simmer and cover, let simmer 10 to 15 minutes for a good infusion.
Turn off the heat and squeeze the juice of 1 medium lemon into the pan, stir, but don’t boil the lemon or you’ll lose some vitamin C.
Stir in 2 tablespoons honey off the heat so it keeps more of its enzymes, taste and add more or less to suit your sweet tooth.
Add a tiny pinch of black pepper to help the turmeric absorb, stir it in, then let the tea sit and steep for another minute or two.
Strain the tea into a teapot or directly into mugs removing ginger bits and the cinnamon stick.
Garnish with a few thin lemon slices and fresh mint leaves, bruise the mint a little to release flavor.
Serve warm. Leftovers can be refrigerated and gently reheated but add a splash of hot water and check sweetness before serving again.

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.