Lemon Ginger Turmeric Tea

Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • Water
  • 2 slices fresh lemon
  • 1 ½-inch piece turmeric root, peeled, and thinly sliced
  • 1-inch piece fresh ginger, peeled, and thinly sliced
  • 2 teaspoons honey
  • 1 cup boiling water
  • 1/8 teaspoon dried crushed red pepper, optional

Directions

  1. Fill electric kettle with water and bring to a boil.
  2. Place lemon, turmeric, ginger, and honey in a heat-proof mug.
  3. Pour 1 cup boiling water into cup. Let steep at least 5 minutes.
  4. Sprinkle with crushed red pepper, if desired.

Serves: 1

Test Kitchen Tip:
Turmeric root used for testing purposes was about ½ inch in diameter and 1 ½ inches long. Ginger was about 1 inch in diameter and length.
Strain tea if you wish or let it steep longer as you sip.
Crushed red pepper adds an extra kick to the drink but can be easily left out.
Variation: Add one green tea bag to the mixture.

Recipe Tags

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