This is the simplest way to use fresh ginger. Make a pot on a cold morning, or keep a jar in the fridge for iced tea.
Makes 4 cups · 20 minutes
Ingredients
- A 2- to 3-inch piece of baby ginger (about 1 ounce)
- 4 cups water
- Honey or maple syrup, to taste
- Optional: a squeeze of lemon, a cinnamon stick, or a few mint leaves
Directions
- Rinse the ginger and slice it into thin coins. No peeling needed.
- Put the ginger and water in a pot. Bring to a boil, then lower the heat and simmer for 10–15 minutes. Simmer longer for a spicier tea.
- Strain into mugs. Stir in honey and a squeeze of lemon.
- To make iced tea, let it cool and keep it in a jar in the fridge for up to 4 days.
Year-round version: Use frozen ginger, grated with a microplane. Steep 1 teaspoon grated ginger in a mug of just-boiled water for 5 minutes, then strain… or not. I find the microplane makes it palatable to drink as is.