It’s Good For You!

Hi Frank,

Do you remember that time someone said they had a frog in their throat, and you quickly retreated to hide under the table? I had to explain the saying to you to coax you out and get you calmed down. That episode came to mind this morning while I made some hot Honey Ginger Lemon tea for myself. It’s been a daily thing for me, drinking this stuff with so many health benefits. I thought I’d share how to make it. Easy, fifteen minutes, done! You’ll have a large jar of homemade concentrate to use for a fresh hot cup of tea each day. From what I read, these ingredients, together, have excellent anti-inflammatory properties, aid in boosting immunity, balancing blood sugar, and improving digestion. 

By the way, before we get started – I don’t usually post recipes; however, one funny post comes to mind that you’ll want to reread because it’s just plain hilarious, will make you want to dance and sing, and supplies you with a very entertaining recipe (if I do say so myself) for making creamy, homemade yogurt. I posted it while living in Paraguay, after figuring out how to make yogurt without a thermometer. You’ll find the post here: 

https://franklyjane.com/yogurt-singalong-recipe/

Yogurt Singalong Recipe

 

Back to the Tea Concentrate. If you don’t already know this, you’ll be pleased to learn the details of these ingredients and what they can do for you. Here are links to some good info:

https://www.healthline.com/nutrition/11-proven-benefits-of-ginger

https://www.healthline.com/health/food-nutrition/benefits-of-lemon-water

https://www.healthline.com/nutrition/benefits-of-honey

I mentioned Ceylon cinnamon specifically for a reason. Read here about the differences in types of cinnamon and why you should seek out Ceylon. The health benefit of this type is enormous.  

https://www.healthline.com/nutrition/10-proven-benefits-of-cinnamon

Would you like to make some concentrate for yourself? Simply start with a clean vessel in which to store it. I like the 24 oz. Atlas Mason jar that Classico Spaghetti Sauce comes in. I wash it thoroughly (the label comes off easily), then sterilize the jar and its cap in boiling water for a few minutes.

Next, you’ll peel and slice quite a bit of fresh ginger. I use a chunk the size of my palm. Then, wash and thinly slice three lemons, removing the seeds. By the way, what do you think of my nifty cutting board? Isn’t it gorgeous?

It’s a handmade work of art that feels like satin. It was a gift from my friends, Lisa and Dustin Gardner, who live in Spruce Pine, NC. You’ll want to order one of these wonders to use for kitchen chopping, but you’ll especially love the presentation it gives as a charcuterie board. It’s so beautiful you may want to use it only for serving!  Here’s where to place your order. They’ll make it custom, or you can choose from their stunning array of boards shown in their Etsy shop, found here: https://www.etsy.com/shop/dgwoodworkingshop

PS: While you’re perusing their shop, take a look at the gorgeous swirling resin design that Lisa can add to your board. The wood is rainbow poplar and the ocean design is done in multiple layers of resin. The board can be used as an art piece but is a fully functional serving board.  It’ll make you swoon.

 

To continue making your concoction, follow these next instructions. If you’d like this in recipe form, you’ll find it at the end of the post.

In a saucepan of ½ cup water, place the ginger and lemon, liberally sprinkled with about 2 tsp of Ceylon cinnamon. Drizzle two tablespoons of honey over this mixture and simmer gently for just five minutes, folding the ingredients ’til they’ve had a chance to blend and meld their essence together. A romantic sorta thing, if you ask me.  

Remove from heat and layer into your jar the lemon slices, then ginger slices (tongs are helpful for this process), and the juice from the saucepan. Drizzle several spoonsful of honey atop, and enjoy how it makes it way down through the lemon and ginger, then start over, continuing the layering process ’til you’ve filled the jar. Screw on the lid tightly and place the jar in the refrigerator. Occasionally, over the next 24 hours, waltz over, open the fridge, greet that jar of wonderment and turn it upside down to allow all the honeyed juice to redistribute itself among its new friends.  

Now, it’s time to open the jar and prepare yourself a cup of hot, healthy tea! Spoon into your cup some lemon and ginger slices along with some of the honey. Adding hot water, fill your cup, allow it to steep, and in a few minutes, enjoy the great gift you’ve given yourself for the day!

Love,

Jane

Addendum:  Lisa thinks we should add a shot of bourbon. Another friend suggests Grand Marnier. Maybe I’ll add one of those to my cup tonight! 

Honey Ginger Lemon Tea Concentrate

1 large piece fresh ginger

3 large lemons

4-5 tbs honey

2 tsp Ceylon cinnamon

Sterilized 24 oz jar

Peeled and sliced ginger

Sliced lemons

Place ginger, lemon slices in a saucepan in 1/2 cup water.  Sprinkle cinnamon atop and drizzle with 1 tbs honey. Simmer for 5 full minutes, gently folding the slices into the liquid.

Remove from heat. Layer lemons, ginger into jar, add 1 tbs of honey and juice from saucepan. Repeat layering to use all ingredients. Filling jar to the top.

Screw on lid tightly. Refrigerate jar. Rotate ingredients occasionally by turning jar upside to redistribute all.

Place several slices of lemon and ginger, along with 1 or more tsps of honeyed juice into a teacup. Cover with hot water. Steep.