Homemade cranberry ginger tea is a simple, antioxidant packed drink perfect for winter and the holidays. Rose hips round this warming tea out.
Happy third day of Christmas!
Let’s talk about this cranberry ginger tea. It’s chock full of good-for-you whole foods and high in antioxidant power.
Feel a little cold coming on? Cranberries are packed with vitamin C, and the lemon honey mix is perfect for a sore throat. Stomach a little upset? Ginger is great for that! Getting crampy? TEA.
Cranberries are one of the healthiest foods out there and they’re cheap. So are lemons and ginger. I threw some rose hips in, which were free because I picked them in the bush, but you can leave them out if you don’t have any on hand.
They’re not required for this recipe, but they add a little health boost. Three rose hips have the same amount of vitamin C as an orange. Embrace inexpensive whole foods and dump your superfood powders that cost an arm and a leg.
This drink is a beautiful deep pink colour and tastes a little tart and spicy, but isn’t quite what you expect during the holidays. It can be served either hot or cold.
If you serve it cold, pop a few frozen cranberries in there for pretty ice cubes that won’t water it down. You could probably throw some booze in there too and make it into a healthier cocktail.
I just had to race around the house trying to find the envelope I wrote this recipe on. It was on the other side of the envelope I wrote yesterday’s recipe on. I need a better system.
Cranberry Ginger Tea
- 4 cups filtered water
- 1 cup washed fresh cranberries
- 1/3 cup lemon juice
- Lemon rinds from juicing lemons
- Two thumbs fresh ginger cut into 1 cm pieces
- 1/4 cup dried rose hips optional
- 1/2 cup honey or maple syrup
- In a large pot, combine the water, cranberries, lemon juice, lemon rinds, ginger, and rose hips (if using).
- Bring to a boil then reduce heat and simmer for 15 minutes. Stir in the honey or maple syrup. Turn the heat off and let it steep for a further 10 minutes.
- Serve hot or cold.