Citrus and Herb Tonic
This simple infusion is loaded with bright winter citrus and heady aromatics. It works as a tea for sipping while curled up on a sofa or on the go, and it will add a spot of sunshine to your day. Treat this recipe as a concentrate — you can make it ahead of time and store it refrigerated in a covered container. To serve, portion in mugs and dilute with boiling water. Drizzle with honey or your sweetener of choice.
- Serves: 1 person
- 2whole limes, scrubbed
- 1whole lemon, scrubbed
- 1whole orange, scrubbed
- 1teaspoon ground turmeric
- 1lemongrass stalk, approximately 8 inches long, cut into 2-inch pieces and crushed
- 1(2-inch) piece ginger, scrubbed and thinly sliced
- 5fresh oregano sprigs
- Hot water, for serving
- Honey, for serving
Step 1Slice the limes, lemon and orange into 1/4-inch-thick rounds, leaving the skin on. Place the citrus slices in a medium pot and fill with 8 cups of water. Stir in the turmeric and add the lemongrass pieces. Bring to a boil over high heat. Lower to a simmer and cook for 5 minutes.
Step 2Remove from heat, and add the sliced ginger and fresh oregano. Cover and allow to steep for 10 minutes. Strain through a mesh sieve.
Step 3Serve hot in mugs, as 1- to 2-ounce portions, diluted to taste with more hot water and sweetened with a drizzle of honey. Tonic can be cooled and stored refrigerated in an airtight container for up to 2 weeks. To reheat, portion the cold tonic into mugs and top with boiling water.