Ginger Lemon Tonic

You want proof that ginger is good for you? I lived on Stewart’s ginger beer for eight weeks in 1994.

Well, not only on ginger beer–I also subsisted on a lot of gummy bears, Slim Jims, and cafeteria mac and cheese during my time at Interlochen Arts Camp.

But that summer was my first introduction to ginger beer, and it was most certainly one of the most important creative discoveries I made while there.

Unlike wan, plainly sweet ginger ale, ginger beer gives you that painfully satisfying burn of fresh ginger in the back of the throat.

To quote one of my favorite bands of that mid-’90s era, Live, it’s a good pain. And it’s even better when you realize it’s doing your body good too.

I’ve included ginger beer in many a cocktail, but when it’s freezing cold out and I’m trying to keep myself as healthy as I can, I turn to the warmth and healing powers of ginger lemon tonic.

The wording there is important. I call this ginger lemon tonic–not lemon ginger–because that’s the flavor you get front and center in every sip.

It’s much stronger than bagged lemon ginger tea, giving you a full blast of the spiciness coming from the fresh rhizome.

And it’s about as easy to make as a cup of tea–almost too easy to be a full recipe, but it’s something you can turn to again and again in the winter.

The recipe below makes about 1 quart (that’s 4 cups) of ginger lemon tonic. For me, that’s enough for about three servings, which will last me about a week.

If you think you’ll drink more within one week, feel free to double or even triple the recipe for the whole family.

Just don’t make so much that you can’t keep up with consuming it. It’s important to keep the flavors fresh and be sure it doesn’t go bad after being abandoned in the fridge.

You can also add about 1 teaspoon turmeric per quart if you want to boost the ginger lemon tonic further. I keep it simple, but it’s your call.

Or for something even more intense and spicy, try a lemon ginger cayenne shot!

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Ginger Lemon Tonic

Yield: 1 quart

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 20 minutes

Ginger lemon tonic is a simple, warming drink you can make in big batches when the weather turns cold. Stop sniffles in their tracks!

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Ingredients

• 4 1/2 cups water
• 2 ounces (57 grams) fresh ginger
• 1 medium lemon

Per serving:

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• 1 lemon wedge
• 2 teaspoons honey

Instructions

1. Bring the water to a simmer in a 2-quart saucepan.
2. While the water heats, scrub the ginger (but don't bother peeling it) and slice it into very thin rounds.
3. With a vegetable peeler, remove about 5-6 large pieces of peel from the lemon. Reserving the rest of the lemon for juicing.
4. Add the ginger and lemon to the simmering water and cook at a very low simmer for 10 minutes, reducing the heat as needed.
5. Cover, remove from the heat, and let steep for 1 hour.
6. Strain the tonic into a clean measuring cup or quart-sized jar and compost the ginger and lemon pieces.
7. If not using immediately, refrigerate the ginger lemon tonic for up to 1 week.
8. To serve, reheat in your desired quantity—I like about 1 1/4 cups per serving. Squeeze in fresh lemon juice and stir in honey to taste.
   

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 32Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 16mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 1g

The nutritional information above is computer-generated and only an estimate.

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