Ingredients:

  • 2-inch piece fresh ginger root (approx. 30g), scrubbed clean
  • 1.5 cups filtered water
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons raw honey
  • 4 fresh mint leaves

Instructions:

  1. Scrub the ginger root. Use a vegetable brush under cold water to remove any debris from the 2 inch piece (30g). Note: No need to peel if it's organic; the skin contains beneficial polyphenols.
  2. Grate the ginger finely. Using a microplane, grate the ginger into a small bowl until you have a moist, fibrous pulp.
  3. Boil the filtered water. Bring 1.5 cups of filtered water to a rolling boil in a small saucepan.
  4. Combine and cover. Turn off the heat immediately and add the grated ginger and 4 mint leaves to the water.
  5. Steep for 3 minutes. Place the lid on the pan until the liquid turns a pale, sun drenched yellow.
  6. Strain the infusion. Pour the mixture through a fine mesh strainer into a ceramic mug, pressing the solids with a spoon.
  7. Add the lemon juice. Stir in 1 tablespoon of fresh lemon juice until the tea brightens in color.
  8. Incorporate the honey. Whisk in 2 teaspoons of raw honey until completely dissolved.
  9. Monitor the temperature. Let the tea sit for 2 minutes until it is comfortably warm but not scalding.
  10. Sip slowly. Take small, rhythmic sips rather than gulping to avoid distending the stomach too quickly.