Things needed

• 4 oz fresh ginger
• between 2 tsp and 1 tbsp of black pepper corns (The more the spicier! BE WARNED – a little goes a long way!)
• sugar or honey (optional) to taste
• 1 citrus fruit (lemon/lime is tart, orange/clementine is slightly sweeter)
• 8 cups water

Directions

Wash ginger root and slice it til you get the most surface space of the root (note that you can leave the skin on some of it – but you may want to remove the skin from the larger chunks of ginger).

Add water, ginger and black pepper corns to the water.

Bring to a rolling boil on high then reduce the heat to medium or low and let simmer for at least 20 minutes (slightly cover during the simmer time to reduce the amount of evaporation).

Quarter the citrus

Strain the “tea” into 3 separate containers (this can be a mug or a mason jar).

Squeeze a quarter of a citrus and then the section (rind and all – see image above) to each of the 3 containers. Yes, there will be an additional section that you can either eat OR add to one of the containers to add more vitamin C to the container.

Add honey or sugar to taste.

This will serve at LEAST 3 sick people and will stay refrigerated for a few days.