Unorganized Cooking: Ginger Lemon Tea


Welcome to what can only be a mess of a cooking series. My kitchen looks like a congested nostril. In this edition, I’ll be making a ginger lemon tea.


  • 1 piece of ginger (I know there’s 2 in the photo, but this came out spicier than I thought)
  • 1/2 a lemon
  • Honey

Also, if you have sensitive skin, maybe use gloves. Ginger can cause burns. I know my cutting board looks dirty, but that’s because I tried cooking ayote en miel on a time crunch. The rind was still somewhat raw.

Cooking Time: 20 minutes


  1. Wash the ginger rhizome and then peel it with the edge of a spoon. That’s right, a spoon.
  2. With a grater, cautiously grate the ginger. Due to its fibers, the flesh will separate from the string. With the strings, you can either dispose it or compost it. Also, this amount was a little too much ginger for what I drank, so maybe use a little bit less than this.
  3. In a small saucepan, fill it only with a puddle of water. I don’t have one of those fancy marked measuring cups, so half of this cup is what I used:
  4. In that same saucepan, add the ginger, half of the lemon juice, and 2tspn of honey.
  5. If you thought twice on how to pour it in the cup, unlike what I did, either strain the tea or use a coffee filter.

And, there you have it. It’s that easy, considering you didn’t get irritated by the ginger or scraped from the grater or somehow got cut by a spoon. Now that I look at it, the drink doesn’t look all that appetizing.