Lemon Ginger Water

 

The Ingredients

 

Base Recipe:

 

1 large lemon, washed thoroughly

2-3 inches fresh ginger root

8 cups water (filtered is best)

Ice, for serving

Optional Add-Ins:

 

Fresh mint leaves – A handful, gently bruised

Cucumber slices – 4-5 thin slices for extra freshness

Honey or maple syrup – To taste, if you want sweetness

Turmeric – A 1-inch piece, peeled and sliced, for golden anti-inflammatory benefits

Berries – A handful of fresh raspberries or blueberries

Rosemary or thyme – A sprig or two for herbal notes

 

The Method: Slice, Steep, Sip

Step 1: Prep the Ingredients

Wash the lemon thoroughly. If you’re not using organic, scrub well to remove any wax or residue.

Slice the lemon into thin rounds. You can remove seeds if you prefer, but they’re harmless.

Peel the ginger (or scrub well if organic). Slice into thin rounds or matchsticks. Thinner slices release more flavor.

 

Step 2: Combine

Place the lemon slices and ginger pieces in a large pitcher. Pour 8 cups of water over them.

 

Step 3: Steep

Let the water steep for at least 30 minutes at room temperature, or 1-2 hours in the refrigerator. The longer it sits, the more pronounced the flavor.

 

Step 4: Serve

Fill glasses with ice. Pour the infused water through a strainer if you prefer no floating bits, or leave the fruit and ginger in for visual appeal.

 

Garnish with an extra lemon slice or mint sprig if desired.

 

Step 5: Sip and Enjoy

Drink throughout the day. Refill the pitcher as needed—the lemon and ginger will continue infusing for 24-48 hours.