FOR A FRESH, HEALTHY CUPPA…

I don’t waste any leftover ginger, lemongrass, limes or lemons when I’m cooking. Instead I use them to make infusions to keep me hydrated throughout the day. Simply pour boiling water over the aromatics, then either drink hot as tea, or allow to cool completely. Once cool, I chill the infusions and keep in a flask.

Revitalise your senses with a cup of refreshing tea made with freshly peeled and sliced ginger. A whole thumb is adequate for two in a teapot. This infusion helps aid digestion and can be enjoyed with meals. It will perk you up when you’re feeling under the weather, too.

GINGER

Re-root the ends of lemongrass in a glass of water and you’ll find shoots that regrow quickly. You can infuse these in boiling water, or bash half a stalk of lemongrass with the back of a knife. It also pairs well with fresh ginger.

LEMONGRASS

Hot lemon or lime juice with or without honey is universal goodness. Infuse with strips of zest for an extra boost of citrus.

LIME OR LEMON