Ginger Slurry Tea

Preparation time: 20 minutes
Cook time: 60 minutes
Total time: 1 hour and 20 minutes
Servings: 4-5


  • 1 large bulb of ginger 
  • 4 lemons, squeezed
  • 1-2 tsp honey or sugar


  1. Peel ginger and chop into fine pieces, then place into a food processor/chopper until minced or pureed
  2. Place 2 tablespoons of ginger into a disposable tea bag or strainer, then place in a mug or thermos
  3. Put remaining minced ginger into a tightly sealed jar and store in refrigerator up to a week
  4. Add boiling water to thermos and let sit for an hour to allow ginger to marinade
  5. Add 1-2 tsp honey or sugar, add 1-2 tablespoons lemon juice or to taste

* For large batches, use 1.75 lb ginger and freeze in ice cube tray after chopping. Squeeze 5 lb lemons and freeze in ice cube tray. Add 1 lemon cube to 1 ginger cube or to taste.

* Adapted from Andrea Beaman