ICED GINGER HONEY LEMON TEA

Ingredients

• 4-5 inches fresh ginger peeled and sliced
• 6 cups water
• juice and zest of 1 lemon
• 1/2 cup honey
• fresh mint and lemon slices for garnish optional

Instructions

• Combine ginger slices, water (6 cups), and lemon zest in a pot and bring to a boil. Turn off heat, cover, and steep (or soak) for 30-45 minutes.
• Strain using a mesh sieve into a pitcher. When it's cooled off a bit, add honey and lemon juice and stir until honey is dissolved.
• Allow to cool. Serve over ice with a garnish of fresh mint and lemon slices, if desired.

How to Zest a Lemon With a Grater

Hold your Microplane in your dominant hand away from you and use your other hand to hold a lemon over a cutting board or plate. (Note: Graters, especially Microplanes, are extremely sharp and should be used with caution.)

Using moderate pressure, drag the lemon in a downward motion against the blades of the grater to remove the colorful portion of the skin. Continue this step until the pith (the white part) is fully exposed and you have removed all or most of the peel. (You will know when you have reached the pith when the lemon becomes harder to grate and the resulting zest is a lighter color yellow.) If the zest is stuck under the Microplane, tap it against the plate or cutting board to release the finely grated zest.