A savory broth made from garlic, ginger and lemon. Immunity boosting and flavorful! You can sip this broth from a mug (like tea) or turn it into a comforting bowl of soup.
Garlic, ginger and lemon are a magical trio. It's a tasty combination of ingredients that are both soothing and invigorating. When you're feeling run down or crave warmth on a chilly day, this simple broth is what you need.
Drinking lemon, ginger and garlic might have immunity boosting and additional health benefits. Just as importantly, this broth is delicious! You can sip it straight from a mug or easily turn the savory, spicy and lemony flavors into a bowl of soup.
This recipe for garlic, ginger and lemon is different than other recipes because it's savory, not sweet. If you're like me, you crave salt more than sugar. I prefer sipping warm broth over sweet tea.
However, if you're in the mood for tea, just leave out the salt and add a drizzle of honey. It's just as soothing and delicious.
For more nourishing beverages, try cinnamon tea or my winter elixir made from ginger, cinnamon, turmeric, honey & apple cider vinegar. You can also try cozy maple syrup coffee.
Additional ingredients for broth or tea
Honey (make a mug of tea)
Sweetening up the broth with honey turns it into ginger, lemon, garlic honey tea. You can leave out the salt or add just a pinch. Add honey at the very end, when the ginger and garlic are done steeping and the water is still hot.
You can add powdered turmeric or grate fresh turmeric root into the broth/tea. High heat can degrade the health benefits of curcumin, so add turmeric after the broth has simmered. Flavor-wise, a little bit goes a long way.
If the spiciness of ginger isn't enough, then adding a pinch of cayenne after the broth has cooked will really clear your head! If you love spice, you can also add a dried chili pepper before simmering the water.
Apple Cider Vinegar
Raw apple cider vinegar is thought to be a healthful tonic. You can add it to this broth in addition to, or instead of, the lemon juice.
Instant Pot: My favorite way to make this broth is in a pressure cooker. It's an easy, hands-off method and extracts the most flavor from the garlic and ginger. Just combine the water, ginger, garlic and salt in your Instant Pot. Cook on high pressure for 5 minutes, with a 20-minute natural release.
Stovetop: You can also simmer the garlic and ginger on the stovetop. Bring the water to a boil and add the garlic, ginger and salt. Simmer gently with a lid for 10 minutes. Turn off the heat and let the garlic and ginger steep for about 30 minutes.
Before drinking, strain out the garlic and ginger. Add the fresh lemon juice.
Pro Tip: To extract the most flavor, smash the cloves of peeled garlic and slices of ginger with the heel of your hand or the flat side of a wide chef's knife.
Make a bowl of soup
If you want more than just a mug of tea or plain broth, you can easily make soup by adding just a few additional ingredients. For a full recipe, try Instant Pot Farro soup with Lemon-Ginger broth. Or, just add one or two of the ingredients below to the broth after the garlic and ginger have steeped.
Buy dried wakame seaweed and add it to the hot broth. In a few minutes the seaweed will soften and is ready to eat. Strands of wakame plump up a lot when rehydrated so don't add too much or you'll end up with a massive amount of seaweed in your soup! For one bowl of soup, a tablespoon or two of wakame is plenty.
Baby spinach, kale and other greens can be added fresh or frozen and will cook quickly in the hot broth.
Cut tofu into small cubes and add it alone or with seaweed
Shredded, cooked chicken
For a heartier meal, add cooked chicken to the broth with noodles or beans
Canned, drained beans can add protein to the broth. Try chickpeas or white beans.
Orzo and other small pasta shapes can be cooked separately then added to the broth. You could also add a package of dried Ramen noodles to the broth immediately after straining out the garlic and ginger. Or try my recipe for quick and easy Instant Pot Pho with Ramen noodles.
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Cozy Soup Recipes
Garlic Ginger and Lemon Broth
A savory broth made from garlic, ginger and lemon. You can sip this broth from a mug (like tea) or turn it into a comforting bowl of soup. My preferred cooking method is a pressure cooker, but you can also steep the garlic and ginger on the stove.
Total Instant Pot Cooking Time: 15 minutes to reach pressure + 5 minutes on high pressure + 20 minute natural release
- Prep Time: 5
- Cook Time: 5 minutes + 20 minute natural release
- Total Time: 30
- Yield: 6 cups 1x
- Category: Snacks, Treats & Little Things
- Method: Instant Pot
- Cuisine: American
- Diet: Vegan
- 6 cups water
- 4-inch knob of ginger, peeled, thinly sliced and smashed
- 4 garlic cloves, peeled and smashed
- 1 teaspoon salt (optional - see notes below)
- 2 tablespoons fresh lemon juice
- In the Instant Pot, combine water, ginger, garlic and salt.
- Secure the lid and cook on high pressure for 5 minutes.
- When the cooking time is complete, let the pressure release naturally for 20 minutes
- Pour the broth through a strainer to remove the pieces of ginger and garlic
- Stir in the lemon juice
- Bring water to a boil
- Add ginger, garlic and salt
- Cover the pot and simmer gently for 10 minutes.
- Turn off the heat and let the garlic and ginger steep until the desired flavor is reached, about 30 minutes.
- Pour the broth through a strainer to remove the pieces of ginger and garlic.
- Stir in the lemon juice.
Store the broth/tea in a covered container in the refrigerator for up to 5 days. You can also freeze the broth in large or small glass jars or freezer bags. Freezing it in smaller portions makes it easier to warm up individual portions as needed.
Salt: Adding salt adds savory flavor. If you're in the mood for tea instead of broth, you can leave out the salt or add just a very small pinch. To sweeten the tea, drizzle in honey or maple syrup after the garlic and ginger have steeped.
To smash slices of ginger and cloves of garlic, press down on it with the flat side of wide chef's knife or with the heel of your hand.
To peel ginger, I just use a vegetable peeler.
Keywords: Garlic Ginger and lemon, Garlic Lemon Ginger, Lemon ginger garlic, tea,
I'm curious about the heat applied to the garlic; is there any concern about the breakdown of allicin with the higher water temps? I've tried your recipe and noticed a distinctly different taste (boiling water and then simmering garlic and ginger) vs. when I just steep the garlic and ginger in hot, but not boiling, water. Looking to maximize the health benefits of this combination; taste comes second for me. Interested in your thoughts!
I'm not an expert on this topic, but the Instant Pot website says the peak cooking temperature of the Instant Pot is 239°F-244°F, which I'd guess does affect the flavor and health benefits somewhat as opposed to just gently heat the garlic.
My sister just got surgery and I was looking for something to help soothe her throat! I'm so glad I found your recipe. I made this for her and she told me that it was the best thing ever for her throat! Thank you!
Jersey Girl Cooks
I love making this and keeping it in the freezer.
I did a lot of research on the health benefits of ginger,garlic and lemon. I tried your recipe and made a tea. I added some cinnamon sticks and it was great. I have an issue with a enlarged prostate. One cup of tea and I saw a huge improvement. It was a great surprise. I made the tea just for general health purposes. I never expected my results.
This taste so good and easy to make! Warm and soothing! Drank it like tea!
I love this soothing tea. This is my go-to-tea when I feel I am coming down with a sore throat! Thanks for sharing!
Looks like the perfect flu recovery drink! thanks for sharing!