Lemon and ginger together is one of the few combinations that actually delivers on its promises. No need for an endless list of ingredients, no need for a high-tech blender. Just two honest ingredients, water, and ten minutes of patience.
Ingredients :
- Lemons — Pick two that are heavy for their size — it’s a sign they’re juicy. If you can, choose organic/untreated lemons because we use the slices with the skin on. Supermarket bag lemons work just fine. A Sicilian or Menton lemon is a luxury — but honestly, it works with any of them.
- Fresh Ginger — A piece of 2 to 3 centimeters, no more to start with. Ginger can quickly take over and mask everything else. Choose a firm piece, no soft spots, with thin and smooth skin. To peel it: a tablespoon is enough. Scrape with the edge of the spoon; it comes right off without wasting any.
- Honey — Optional, but if you use it, wait until the infusion is off the heat before adding it — honey loses some of its properties at high temperatures. An acacia honey works very well here: it’s subtle and doesn’t overpower the ginger.
