Cloves and Ginger Water

Ingredients

• Fresh Ginger Root: 2 inches (approx. 30g), washed and thinly sliced into rounds (peeling is optional)
• Whole Cloves ( Syzygium aromaticum ): 10 to 12 whole cloves
• Filtered Water: 4 cups (1 liter)
• Fresh Lemon Juice (Optional): 1–2 tablespoons, for a bright citrus balance
• Raw Honey or Maple Syrup (Optional): 1–2 teaspoons, adjusted to preference

Instructions

1. Prep the Botanicals Thoroughly wash the ginger root under cold water to remove any dirt. Slice the ginger thinly to maximize the surface area exposed to hot water. Lightly bruise the whole cloves using the flat side of a chef’s knife or a mortar and pestle to release their natural essential oils.
2. Bring to a Boil In a small saucepan, combine the 4 cups of filtered water, sliced ginger, and bruised cloves. Place over medium-high heat and bring the liquid to a rolling boil.
3. Simmer & Infuse Once boiling, reduce the burner intensity to low. Cover the pot with a lid to trap volatile aromatic oils and let it gently simmer for 12 to 15 minutes. For a milder flavor: Simmer for 10 minutes.
4. For a bold, intensely spicy brew: Simmer for 18–20 minutes.
5. Strain & Serve
6. Remove the saucepan from the heat. Carefully pour the liquid through a fine-mesh strainer into a glass teapot or individual mugs, discarding the spent ginger slices and cloves.
7. Finish (Optional)
8. Stir in fresh lemon juice or a small drizzle of raw honey if desired. Serve immediately while hot, or let it cool completely and store it in a sealed glass jar in the refrigerator for up to 4 days.

Nutrition

Calories: 5 kcal · Protein: 0.1g · Fat: 0g · Carbohydrates: 1g Dietary · Fiber: 0.2g · Sugar: 0g · Sodium: 2mg