Garlic Ginger and Lemon Broth

a mug of savory broth with a lemon slice

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5 from 8 reviews

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


Units Scale
  • 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


Instant Pot

  1. In the Instant Pot, combine water, ginger, garlic and salt.
  2. Secure the lid and cook on high pressure for 5 minutes.
  3. When the cooking time is complete, let the pressure release naturally for 20 minutes
  4. Pour the broth through a strainer to remove the pieces of ginger and garlic
  5. Stir in the lemon juice


  1. Bring water to a boil
  2. Add ginger, garlic and salt
  3. Cover the pot and simmer gently for 10 minutes.
  4. Turn off the heat and let the garlic and ginger steep until the desired flavor is reached, about 30 minutes.
  5. Pour the broth through a strainer to remove the pieces of ginger and garlic.
  6. 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.