Low Fiber Green Tea with Lemon Balm and Ginger
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Learn more →Ingredients
2 servings
- 2 cups filtered water
- 2 tsp loose-leaf green tea (or 2 green tea bags)
- ¼ cup fresh lemon balm leaves, lightly packed
- 1 tsp fresh ginger, peeled and thinly sliced
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of fresh fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 1–2 tsp raw honey, to taste
- 1 tsp fresh lemon juice (optional)
Ingredient noteLow residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 1/2 teaspoon of lemon juice per serving, so a pulp-free juice here is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
Instructions
- 1
Combine the filtered water and sliced ginger in a small saucepan over medium heat and bring to a gentle simmer, about 3–4 minutes. Remove from heat and let the temperature drop for 1–2 minutes until it is no longer at a rolling boil — green tea steeps best around 170–180°F (77–82°C) to avoid bitterness.
- 2
Add the green tea and fresh lemon balm leaves to the hot ginger water. Steep for 3–5 minutes, until the tea is a clear pale gold and the lemon balm aroma is noticeable. Do not steep longer than 5 minutes, as the green tea will turn bitter.
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