Ginger Slurry Tea

• 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.