1/4 teaspoon cayenne (can use up to 1/2 tsp if you want the heat)
1 tablespoon fresh ginger
1 cup water
Steps:
Boil water.
Peel and chop ginger into fine pieces.
Add lemon, honey, cayenne and ginger to a mug.
Top with boiling water and let steep for five to ten minutes, until the ginger is strong and aromatic.
Stir well and enjoy while flipping through your favourite magazine.
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Peel ginger and turmeric root. (Peeling with a spoon is the simplest method and also be aware – turmeric will STAIN EVERYTHING. Wear gloves, cover cutting boards and any surfaces.)
Combine ingredients in a heavy duty blender, and blend until the contents are as pureed/juiced as possible.
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You can also juice the lemon by hand and grate the ginger with a Microplane or ginger grater into a mesh strainer, pressing to extract as much liquid as possible.
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Prep the ginger by using a vegetable peeler to remove the outer skin and thinly slice with a sharp knife.
Using a small pot or kettle, add the water, ginger, lemon juice, turmeric and cayenne, give a good stir. Place over medium-low to low heat and warm until steam comes up or whistle blows on the kettle.
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Using a microplane or cheese grater are the easiest ways to grate lemon zest. Run the side of a lemon back and forth over the microplane or grater being careful not to get the pith. You may get a little added pith to your zest and that’s perfectly okay. Continue to rotate the lemon until you have the desired amount of zest.
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