Ginger Citrus Tea Recipes

HOMEMADE GINGER TEA WITH CITRUS

Steps:

• Add all the ingredients to a small sauce pan.
• Heat the tea over medium high heat until it begins to simmer.
• As soon as the mix begins to simmer, reduce heat to medium low and simmer for 5 minutes.
• Strain the solids out of the tea, using a small strainer.
• Drink and Enjoy!

HONEY-LEMON GINGER TEA

Steps:

• Stir water, brown sugar, and grated ginger root together in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes.
• Remove saucepan from heat and add tea bags; steep tea to desired strength, 3 to 5 minutes. Remove and discard tea bags.
• Stir lemon juice and honey into the tea; strain into a pitcher.

GINGER CITRUS TEA

Steps:

• Place the ingredients in a tea ball.
• Steep in hot cup of water for 10 minutes.
• Remove tea ball, sweeten if desired, and enjoy!

HONEY CITRON TEA FROM SCRATCH

Steps:

• Clean and slice citron fruit. Discard the seeds.Since we're using the entire fruit including the peel, make sure it's thoroughly cleaned. I like to clean it by spraying it with vinegar then scrubbing it clean under running water. Cut citron in half, then in thin slices.
• Mix all ingredients in a bowl.In a bowl, mix together the sliced yuzu, sugar, and honey until well combined. The honey and sugar will break down the yuzu peel, making it soft.
• Stir 1 tablespoon of citron tea in a cup of hot water.Citron fruit peel can be eaten.

GINGER ROOT TEA

Steps:

• Gather the ingredients.
• Prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
• In a 1 1/4-quart pot, add the water and ginger, and bring to a boil for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger.
• Remove it from the heat, strain, and add the lime juice and honey to taste. Enjoy your ginger tea.

KOREAN YUJA CHA (YUZU CITRON TEA)

Steps:

• Slice the yuja fruits thinly and quarter them. Leave the peel intact but remove the seeds.
• In a large bowl, dissolve the honey in the warm water, making a thick syrup.
• Add the yuja fruit slices to the honey mixture, mixing to combine to make the yuja chung (yuja marmalade).
• Keep in a closed container at room temperature for one day and then store in the refrigerator.
• To make tea, dissolve 1 spoonful of yuja chung into hot water.
• When you drink the tea, you also eat the bits and pieces of yuja fruit and rind that come your way.

LEMON GINGER TEA

Steps:

• In a saucepan bring water to a boil. Add lemon juice, the squeezed lemon, and ginger. Let steep about 20 minutes. Stir in honey. Line a strainer with a thin wet cloth and strain tea into a pitcher. Chill thoroughly and serve on ice with thin slices of lemon and lime.