Ingredients
- 1 tablespoon fresh ginger, sliced
- 1/2 tablespoon fresh turmeric root, sliced (or 1/4 teaspoon ground turmeric)
- 1 cinnamon stick
- 1/4 cup pineapple core, chopped into small pieces
- 1 cup filtered water
- 1 lemon verbena tea bag
- 1 teaspoon apple cider vinegar (optional)
- 1 lemon slice, for garnish
- Honey to taste (optional)
Instructions
- Place the sliced ginger, turmeric, cinnamon stick, and chopped pineapple core into a small saucepan with the filtered water.
- Bring the mixture to a gentle simmer over medium-low heat.
- Allow the tea to simmer for 5 to 8 minutes so the flavors infuse into the water.
- Remove the saucepan from the heat and add the lemon verbena tea bag.
- Cover the saucepan and steep for 10 minutes.
- Strain the tea into a mug to remove the solids.
- Stir in the apple cider vinegar if using.
- Add honey to taste if desired.
- Garnish with a fresh lemon slice.
- Serve warm or chilled over ice.
Notes
- Fresh ginger and turmeric provide the strongest flavor and aroma.
- The pineapple core adds natural sweetness and tropical flavor.
- Apple cider vinegar is optional and mainly adds tanginess.
- This tea can be served hot or iced.
- Store leftovers in the refrigerator for up to 3 days.
- Mint leaves or extra citrus can be added for variation.
- Avoid boiling after steeping to preserve delicate herbal flavors.
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Category: Drinks
- Method: Simmering
- Cuisine: Costa Rican
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 12
- Sugar: 1g
- Sodium: 3mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
