Green tea is great for you—and many of its compounds are being studied for their anticancer benefits, but it can be astringent and bitter. Here I’ve added ginger and lemon with either honey or agave to really knock out the bitterness. The result is a refreshing lemonade that’s far healthier than the average store-bought blend. If you really want to amp up the sweetness, squeeze in a few oranges as well.

　　

Ingredients

makes 4 cups

　　4 cups water

　　4 1/2-inch slices peeled fresh ginger

　　2 green tea bags

　　1 tablespoon freshly squeezed lemon juice

　　2 teaspoons agave nectar or honey

　　

Step 1

Bring the water and ginger to a boil in a saucepan, then lower the heat, cover, and simmer for 10 minutes. Remove from the heat, add the tea bags, and steep for 10 minutes.

　　

Step 2

Remove the tea bags and ginger, stir in the lemon juice and agave nectar, and chill for at least 1 hour before serving over ice.

　　

storage

Step 3

Store, covered, in the refrigerator for 5 to 7 days.

　　

nutrition information

Step 4

(per serving)

　　

Step 5

Calories: 15

　　

Step 6

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

　　

Step 7

Carbohydrates: 3g

　　

Step 8

Protein: 0g

　　

Step 9

Fiber: 0g

　　

Step 10

Sodium: 0mg

　　

CULINARY RX

Step 11

Green tea has lots of wonderful antioxidants known as catechins. (Don’t you love these names?) Studies have shown that catechins inhibit cancer cell growth and blood flow to tumors, but there’s a catch: Green tea’s catechins are absorbed far better if the contents of the intestine are slightly acidic. Enter the lemon! One study showed that adding a little citric acid to green tea boosted absorption of catechins by a whopping 500 percent. That’s a mighty powerful pucker!

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