Source: Nova Scotia Kitchens
The April episode is coming your way from my dining room table with a very special guest – my youngest son Thomas. He has been asking to have an episode of the podcast since Phillip’s Baked Pancake Puff last season, and I am delighted to give him the opportunity. Thomas chose a shirt to match the lemons in this episode, which I thought was just about the cutest thing in the world. He was sick over our March Break and had a really unpleasant cough. This tea is what he has been requesting cup after cup of, so we decided it was the perfect recipe to share. It’s simple, delicious, and it really does settle coughs and soothe throats. It’s also delicious any time, hot or chilled. With ice and a sprig of mint in the summer or ginger and a cinnamon stick in the winter, you can’t go wrong.
We used Meyer lemons this time because I found a bag for half price. They’re a bit sweeter than regular lemons, and the pulp is mushier, so they’re easier to juice. Either works perfectly fine.
In the audio, we mention:
True Lemon packets which are nice to have in the pantry in a pinch.
We make the tea several ways. I usually add grated ginger, which I find is really helpful when you feel sick and achy as well as having a cough. After you buy it fresh (you can also grow it from grocery-store knobs!) you can peel it with the scoop edge of a spoon, and store it in the freezer. It’s much easier to slice or grate when frozen. I find a microplane zester is by far the easiest tool to grate with, and to clean up afterward. You can also use freeze-dried ginger available at Sobeys, which I keep in the pantry in case my freezer stash runs out.
I’ve also included the recipe below for a honey lemon ginger concentrate which can be kept in the fridge for up to a month. You just spoon some out, top with hot water, and you’re good to go. You can also buy the concentrate at Asian grocery stores or in the international food aisle at major grocery stores – it’s a traditional Korean mixture. Check your ingredients, though – they often have glucose syrup and other preservatives, so if you’re looking to avoid those, you might want to make your own.
There are two variations on the recipe – the first is the “I have fresh lemons and a few minutes to assemble this hot drink as well as the energy to do so” version, and the second is the one to make ahead for when you’re out of lemons or just feel too gross to bother putting it together.