Ingredients:

  • 2-inch piece fresh ginger root (approx. 30g), washed and unpeeled
  • 2 cups filtered water (475ml)
  • 0.5 large fresh lemon (approx. 30ml juice)
  • 1 tsp raw honey (7g)

Instructions:

  1. Wash the ginger. Scrub the 2 inch piece of ginger root under cold water to remove any debris.
  2. Slice thinly. Cut the ginger into paper thin rounds until the slices look translucent. Note: Thin slices maximize the surface area for the water to extract gingerols.
  3. Boil water. Place the 2 cups of filtered water in your saucepan and bring to a rolling boil.
  4. Add ginger. Drop the ginger slices into the water and immediately reduce the heat to a simmer.
  5. Simmer for 5 minutes. Watch for the water to turn a pale, vibrant amber color.
  6. Remove from heat. Let the infusion sit for 1 minute to stop the active boiling.
  7. Add lemon. Squeeze the 0.5 large lemon directly into the pot. Note: Do not boil the lemon juice, as high heat destroys Vitamin C.
  8. Strain the liquid. Pour the mixture through a fine mesh strainer into your mug.
  9. Temper the honey. Allow the liquid to cool for 2 minutes, then stir in the 1 tsp of raw honey until completely dissolved and velvety.
  10. Serve warm. Sip slowly while the steam still rises from the mug.