If we so much as squeaked during practice, our music teacher compelled us to drink a cup of Ginger Tea- Filipino Salabat before any choir performance when we were in high school. This ginger tea, brewed slowly and with hints of citrusy calamansi, the Filipino lime was not just the cure-all for all colds, coughs, upset stomachs, nausea or other ailments. It was also good for our vocal chords, according to Sister Consuelo, our music teacher. If we sang badly during music practice, she reminded us to “go ask your mother to make you ‘salabat’” when we got home from school. Whether it was from the boost of a spicy hot drink, or the mellow effects of citrus combined with sugary sweetness, this was the drink that healed our spirits, and warmed our souls. The Salabat was and is a cure-all that never fails.
A piping-hot cup of Salabat is perfect if you are suffering from a sore throat, the flu or an upper respiratory infection. Simply take a few slices of fresh ginger, pour water over it in a pot and boil. Let it steep a few minutes so the bold, spicy flavor can spike the brew. Add the lemon and sweeten it with brown sugar. In my case, it was a nice surprise to receive a box of goodies from my Honey Ridge Farms friends with my favorite honey – the Lemon Honey Crème.
Since I live on the east coast, it is pricey and difficult to get my hands on fresh calamansi, the Filipino lime. So, I substitute with fresh lemons. In place of regular lemon and honey, I scooped a few spoonfuls from the wide jar of the Lemon Honey Crème, and mixed the thick, heavy honey into the warm ginger brew.
So, on this cold winter day, I sipped a cup of hot, steaming Salabat, the Filipino ginger tea. I let the bold, spicy flavor soothe my throat. I let it all settle in my system, inhaled the sweet-spicy gingery aromas from the steam in my cup. I felt better and refreshed already.
Ginger Tea - Filipino Salabat with Lemon Honey
- Medium-sized Stock Pot: 6 or 8 quarts
- 1/2 cup fresh ginger peeled, sliced in 1-inch thin slices
- 1 whole fresh lemon washed, seeded, sliced
- 1/2 large fresh apple peeled, cored, seeded and sliced (red delicious or Fuji or any sweet variety)
- 2 Tablespoons Honey Ridge Farms Lemon Honey Creme or use any kind of honey
- 3 cups water to boil
- Place the ginger, lemon and apple slices in a medium-sized stockpot.
- Add 3 cups of water and bring to a boil.Reduce the heat and simmer for about 8 minutes. You will smell the gingery aroma from the brew and see the tea turn to a darker color
- If desired, press the fruits through a large sieve and add the liquid to the ginger tea. Pour the tea in a large teapot. Serve with a few tablespoons of honey.
- If honey is not available, the traditional ingredient to sweeten this ginger tea is brown sugar. Add about 2 tablespoons brown sugar to the pot and let it boil with the ginger
- Full Disclosure: I was not compensated to mention this brand. It was a gift from the manufacturer and I highly recommend this product for this recipe or any one that needs a honey ingredient.HONEY RIDGE FARMS are gourmet Grade-A honey-based products made in the most responsible manner.These are the best pure, artisan, locally sourced honey products. For more about the 5 Generations of Honey Sweetness, and where to buy Honey Ridge Farms Honey Products, see www.honeyridgefarms.com
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]