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Epicurious

Ginger Tea

Ingredients

Preparation

  1. This is made with ground ginger, but I prefer to use the fresh root. Drop 3 or 4 thin slices of ginger in each cup of boiling water. Stir in 1–2 teaspoons honey and a squeeze of lemon.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsHot DrinkBeveragesMiddle EasternGingerHerbs & SpicesLemonCitrusFruitEasyHanukkahRosh HashanahCookbooks
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