This sour and spicy tonic has been my go to cure for colds, tummy upset, or stress for several years. Refreshing and soothing, the tonic can be drunk hot or cold for a high dose of vitamin C and antioxidants.

A variation of this recipe was first passed on to me by a Meyer lemon farmer I met at a farmer’s market in San Diego a decade ago. I don’t always use Meyer lemons, but if you do happen to have them, they are slightly sweeter and delicious. Also, I really like to feel the bite of the ginger, especially when I have cold, but you can balance this out with additional honey if it’s too spicy for your tastes.

Ingredients:

• 4 inches fresh ginger root, peeled and grated

• 24oz filtered water

• 1-2 TBS raw honey

• 1 large lemon, juiced

Method:

1. Put the grated ginger and water in a saucepan and bring to a boil. Turn off the heat and cover the pan. Leave to steep for 10 minutes.

2. Pour the tonic through a fine mesh strainer into a large widemouth mason jar. While it’s still hot, stir in the honey until fully dissolved.

3. If drinking hot, add the lemon juice and enjoy. Otherwise, cover with the lid and chill in the refrigerator. Once it’s cold, add the lemon juice and drink up.