Wednesday, December 16, 2009

Ginger Honey Lemon Tonic

The Chef and I had a major case of the sniffles recently. I spent days laid up on the couch, a pile of kleenex, cough drops, and NyQuil grossly surrounding me. I'm sure like most people I crave specific, uniquely comforting things to eat when I'm sick--in my case, Mrs. Grass's soup, grape popsicles and strawberry shakes from McDonald's (I can't explain it).

Luckily for me, The Chef recovered first and kindly waited on me and my snots. He made this soothing tonic one night and I am convinced it sped me on to a quicker recovery. Honey and lemon are one of those classic flavor combinations, sweet and tart, and the added zing of ginger keeps it interesting. I've already been daydreaming of making a sparkling, chilled version of this in the warmer months.

For 2-3 servings:
  • 2-inch piece of fresh ginger
  • 1 lemon, cut into quarters
  • Honey, to taste
  • 3 cups water

Peel and slice the ginger into thin strips. Mash it with the side of a knife to release the juices. Pack the ginger into a tea ball.

In a saucepan, add the water and the tea ball. Bring to a boil and simmer for 10 minutes.

Pour the hot ginger water into a glass, squeeze the wedge of lemon into it and stir in 1-2 teaspoons of honey. Taste and add more honey and lemon if desired.

The ginger water can be stored in the refrigerator until ready to reheat and use.