Meyer Lemon Teas

References: http://www.independent.co.uk/life-style/health-and-families/cold-cures-treatment-food-stuffs-vitamins-symptoms-how-combination-rest-exercise-a8154146.html


The link between vitamin C and our immune systems has been proven by decades of research. Lemon teas are especially popular during flu season for that reason. But, you don’t have to be at risk of a flu or other infection to enjoy lemon tea. You can experiment with the ingredients, like trying Meyer lemons and their unique fragrance. Here are a few recipes you can enjoy both for taste and the helpful boost to your immune system.

Meyer Lemon, Honey & Turmeric Tea

This recipe makes 1 quart that you can drink up, save and drink refrigerated or reheat as desired. Turmeric adds to the nutrient boost. Turmeric is rich in iron, potassium, and vitamin B-6, and is a good source of vitamin C and magnesium. It also aids in digestion and relieving arthritis symptoms, among many other benefits. Honey is another potent antioxidant – one that sweetens the pot.


3 1/2 cups water

1/2 teaspoon turmeric

3 tablespoons honey

1 Meyer lemon, sliced thinly

Pinch of cayenne, to serve


  • Add the water, lemon slices, and turmeric to a saucepan.
  • Bring to a boil over a medium high heat. Allow to bubble for a minute or two as you add the honey.
  • Stir until honey dissolves.
  • Remove from the heat and allow to steep as it cools.
  • Strain and serve cold or reheated.
  • Add a pinch of cayenne just before serving.

Meyer Lemon Ginger Syrup

This versatile syrup can be used to make hot tea with boiling water or spicy lemonade with cold water, and it adds a vivid pop of flavor drizzled over pound cake or even pancakes. The concentrated syrup can also be used in cocktails.

Hot or cold tea: 2-3 tablespoons syrup to 1 cup of water at the desired temperature


1 1/2 pounds Meyer lemons

1/2 cup honey

1/4 cup freshly grated ginger


  • Squeeze the juice from the Meyer lemons.
  • Measure out about 1 1/4 cups of the juice and add it to a saucepan along with the honey and ginger.
  • Bring to a boil over a medium setting, stirring occasionally.
  • Simmer for about 10 minutes. The volume should reduce a little.
  • Remove the saucepan from the heat and let it steep for another one to two hours.
  • Strain and return the syrup to a clean saucepan.
  • Bring back to a boil over a medium-high setting, stirring frequently.
  • You can store it in your fridge in an airtight container up to two weeks.

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