This cool, refreshing drink tastes wonderful, and can also help combat nausea.

　　

Ingredients

makes 1 cup of syrup

　　3 ginger tea bags

　　2 cups boiling water

　　1/4 teaspoon honey

　　1/4 teaspoon freshly squeezed lemon juice

　　Sparkling water

　　

Step 1

Put the tea bags in a small saucepan, pour the boiling water over them, and steep for 15 minutes.

　　

Step 2

Put the saucepan over medium heat and cook until the tea is reduced by half. Stir in the honey and lemon juice, then let cool to room temperature. To serve, put 2 tablespoons of the ginger syrup in a glass and add sparkling water.

　　

rebecca’s notes

Step 3

For a change, try making this recipe with both chamomile and ginger tea bags, or a chamomile ginger blend, if you can find that.

　　

storage

Step 4

Store the syrup, covered, in the refrigerator for 5 days.

　　

nutrition information

Step 5

(per serving)

　　

Step 6

Calories: 0

　　

Step 7

Total Fat: 0g (0g saturated, 0g monounsaturated)

　　

Step 8

Carbohydrates: 0g

　　

Step 9

Protein: 0g

　　

Step 10

Fiber: 0g

　　

Step 11

Sodium: 0mg

　　

CULINARY RX

Step 12

A staple of folk medicine in countries around the world, ginger also has some solid science behind it. It’s long been studied for its antinausea properties. A study in the British Journal of Anaesthesia suggested that ginger is helpful in controlling nausea in a variety of situations, including stomach distress induced by chemotherapy. The American Cancer Society notes that, in addition to helping with nausea and motion sickness, ginger might slow tumor growth.

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.