Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Fresh ginger, sliced | 10 g | Pungent · Heating |
 Thin lemon peel strips | 8 g | Sour · Heating |
 Raw honey | 16 g | Sweet, Astringent · Heating |
| Water | 560 g | Whole culinary ingredient |
Step-by-Step Preparation
- Bring the water just to a boil, then lower the heat.
- Add the sliced fresh ginger, thin lemon peel strips and simmer gently for five minutes.
- Cover and steep off the heat for three minutes so the aroma remains in the infusion.
- Strain into cups and let the tea cool until comfortably warm.
- Stir in the raw honey only after cooling below hot drinking temperature.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (Ayurvedic household herbal-infusion tradition)
Honey is stirred into this ginger-lemon infusion only after it cools from hot to comfortably warm. Vata: use a milder ginger steep. Pitta: reduce ginger and lemon peel. Kapha: retain the full ginger and use no extra honey.
USDA Nutrition Facts for Ginger-Lemon-Honey Tea
| Nutrient | Per 100g | Per Serving (1 serving (297g)) |
|---|---|---|
| Energy (Calories) | 10 kcal | 29 kcal |
| Protein | 0.05 g | 0.2 g |
| Total Carbohydrates | 2.6 g | 7.9 g |
| Dietary Fiber | 0.08 g | 0.2 g |
| Total Sugars | 2.3 g | 6.8 g |
| Total Fat | 0.02 g | 0.05 g |
| Calcium | 3.6 mg | 10.7 mg |
| Iron | 0.03 mg | 0.09 mg |
| Magnesium | 1.8 mg | 5.4 mg |
| Phosphorus | 0.9 mg | 2.7 mg |
| Potassium | 10 mg | 30 mg |
| Sodium | 4 mg | 12 mg |
| Zinc | 0.02 mg | 0.07 mg |
| Copper | 0.01 mg | 0.04 mg |
| Manganese | 0.01 mg | 0.02 mg |
| Selenium | 0.04 µg | 0.1 µg |
| Vitamin C | 0.8 mg | 2.4 mg |
| Vitamin A (RAE) | 0.01 µg | 0.04 µg |
| Vitamin E | 0.01 mg | 0.02 mg |
| Vitamin K | 0.00 µg | 0.01 µg |
| Thiamin (Vitamin B1) | 0.00 mg | 0.00 mg |
| Riboflavin (Vitamin B2) | 0.00 mg | 0.01 mg |
| Niacin (Vitamin B3) | 0.02 mg | 0.05 mg |
| Vitamin B6 | 0.00 mg | 0.01 mg |
| Folate (DFE) | 0.4 µg | 1.1 µg |
| Choline | 0.6 mg | 1.8 mg |
