Lemon ginger turmeric tea is the glowing orange cup I make on repeat all winter: freshly grated ginger and turmeric steeped briefly, then brightened with lemon and honey. It takes minutes and steams like a small spa.
When a tickle in your throat appears or you’re just feeling a bit run down, this vibrant Lemon Ginger Turmeric Tea is my go-to natural remedy. It’s like a warm, healing hug in a mug! This simple, all-natural brew combines the fiery spice of ginger, the earthy, anti-inflammatory power of turmeric, and a bright burst of lemon to create a tonic that not only soothes but also tastes absolutely incredible. Forget the store-bought packets; this homemade version is fresher, more potent, and ready in just a few minutes.
Ingredients
• (Makes 2 Cups / 480 ml)
• 1.5 inch / 4 cm piece fresh ginger, peeled and grated
• 0.25 inch / 0.5 cm piece fresh turmeric, grated, OR 1/3 teaspoon ground turmeric
• 2 tablespoons (30 ml / 1 fl oz) honey, or maple syrup for a vegan option (or to taste)
• 1 whole lemon, juiced
• 2 cups / 475 ml water
Instructions
1. In a small saucepan, combine the grated ginger, grated fresh turmeric (if using), and water.
2. Bring the mixture to a rolling boil over medium-high heat.
3. Immediately remove the saucepan from the heat. Stir in the lemon juice, honey (or maple syrup), and ground turmeric (if using).
4. Carefully pour the tea through a fine-mesh sieve into two mugs. Use the back of a spoon to press the ginger and turmeric pulp against the sieve to extract every last drop of flavorful juice.
5. Taste and adjust sweetness if needed. Serve warm and enjoy immediately.
Nutritional Information
• (per serving)
• Calories: 70 kcal
• Carbohydrates: 18g
• Sugars: 16g
• Vitamin C: 25% DV
• Sodium: 5mg
Pro Tips
• Pro-Tips for the Best Wellness Tea
• Add a pinch of black pepper. The piperine in pepper significantly increases the bioavailability of curcumin in turmeric.
• Don’t boil the honey or lemon juice. Adding them off the heat helps preserve their delicate nutrients and enzymes.
• Make a big batch! You can store the strained tea in a sealed jar in the refrigerator for up to 3 days. Gently reheat on the stove when you need a quick cup.
FAQ
Q: How can I make this lemon ginger turmeric tea vegan
A: This recipe is easily made vegan by swapping the honey for a plant-based sweetener. Use an equal amount of maple syrup or agave nectar to achieve the desired sweetness while keeping it entirely plant-based.
Q: What are the plant-based benefits of this tea
A: This tea is a powerhouse of plant-based wellness. Ginger is celebrated for aiding digestion, turmeric offers potent anti-inflammatory properties from its curcumin, and lemon provides a significant dose of immune-supporting Vitamin C, all derived from natural, vegetarian sources.
Q: Can I make a large batch of this wellness tea to store
A: Yes, making a larger batch is a great idea. Simply multiply the ingredients, prepare and strain the tea as directed, and store it in a sealed glass jar in the refrigerator. It will stay fresh for up to 3 days, ready to be gently reheated on the stove.
Q: Why should I add black pepper to this vegetarian tea
A: Adding a pinch of black pepper is highly recommended. The piperine compound in black pepper dramatically increases your body’s ability to absorb the curcumin from the turmeric, maximizing its anti-inflammatory benefits within a vegetarian diet.
Pro Tips
- Grate the ginger and turmeric on the finest holes of your grater. The smaller the grate, the more juice infuses into the water in a short steep.
- Strain the tea before drinking. Fresh turmeric settles into sludge at the bottom of the cup, and the last sip should not be a surprise.
- Choose maple syrup instead of honey if you want the tea fully plant-based; both dissolve easily in warm water.
- Turmeric stains everything it touches. Grate it on a plate rather than a wooden board, and rinse the grater immediately.
Frequently Asked Questions
Can I use ground turmeric instead of fresh?
Yes, the recipe allows the swap. Use a modest pinch per cup; too much ground turmeric tastes earthy and bitter rather than warm.
Can I make a big batch?
Yes, brew the strained concentrate and refrigerate it for up to three days. Add fresh lemon and honey per cup when you reheat.
Why is my turmeric tea bitter?
Either too much turmeric or too long a simmer. Keep the steep short and taste as you go.
When do people drink it?
Mostly at the first sign of a cold or as an evening wind-down. It is warming, honeyed comfort in a cup, whatever brings you to it.
Recipe card below.
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Lemon Ginger Turmeric Tea
Ingredients
Method
- In a small saucepan, combine the grated ginger, grated fresh turmeric (if using), and water.
- Bring the mixture to a rolling boil over medium-high heat.
- Immediately remove the saucepan from the heat.
- Stir in the lemon juice, honey (or maple syrup), and ground turmeric (if using).
- Carefully pour the tea through a fine-mesh sieve into two mugs. Use the back of a spoon to press the ginger and turmeric pulp against the sieve to extract every last drop of flavorful juice.
- Taste and adjust sweetness if needed.
- Serve warm and enjoy immediately.
- Add a pinch of black pepper. The piperine in pepper significantly increases the bioavailability of curcumin in turmeric.
- Don't boil the honey or lemon juice.
- Adding them off the heat helps preserve their delicate nutrients and enzymes.
