Rinse the ginger root thoroughly. Peel if desired and slice thinly. (Thinner slices release more flavor.)
Boil the water:
In a pot, bring 4 cups of water to a boil.
Add ginger:
Add the sliced ginger to the boiling water.
Simmer:
Reduce heat and let it simmer for 10–15 minutes.
For stronger ginger water, simmer 20 minutes.
Strain:
Remove from heat and strain the liquid into a mug or jar.
Flavor (optional):
Add honey or lemon after the water cools slightly.
Serve:
Drink warm, or chill in the refrigerator for a refreshing iced version.
Servings
This recipe makes 2–4 servings (about 1 liter).
Notes
Grated ginger creates a stronger, spicier ginger water.
Add lemon only after water cools a bit—heat can reduce vitamin C content.
Store refrigerated for up to 3 days.
Shake or stir before drinking, as natural sediments may settle.
Tips
For digestion: Add a teaspoon of lemon or mint while simmering.
For sore throat: Add honey once warm—not hot—to preserve enzymes.
For anti-inflammatory boost: Add a small pinch of turmeric and a crack of black pepper.
For weight support: Drink a cup on an empty stomach in the morning.
For cooling version: Add cucumber slices after cooling.
Approximate Nutritional Info (per 1 cup / 240 ml)
Varies depending on added honey and lemon.
Calories: 3 (plain)
Carbs: 0.5g
Protein: 0g
Fat: 0g
Fiber: Trace
Sugar: 0g (unless honey added)
Vitamin C: minimal unless lemon is added
Health Benefits of Ginger Water
see continuation on next page
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