While cooking the Roasted Cauliflower Curry Ginger Soup last night (recipe for that still to come), I minced a little too much fresh ginger. I didn't want to waste it, so I decided to try to make my own tea. Do you remember in the very beginning of this blog, I told all of you readers that I would post even my kitchen failures? Well, this would be one of them. I experimented, I got all excited, and I got burned. Literally. Now I know from first-hand experience that a very little bit of fresh ginger goes a really really really long way. Although the smell simmering from the pot was incredibly inviting, one small sip resulted in a fire cascading down my unsuspecting throat. It was the spiciest and least comforting tea I think anyone has ever made. I will now share with you how I made it, and please try to refrain from laughing. This was a first for me. I would love some input on how to make a tea that doesn't cause third-degree burns of the esophagus though, if any of you would care to share!
3. Using a mesh strainer, pour the tea through so as to separate the ginger and lemon.
