Ingrédients :
2 whole lemons (peeled)
2 large bunches of fresh ginger
1 whole head of garlic
2 tablespoons turmeric
1 tablespoon black pepper
1 tablespoon cinnamon
1 1/2 tablespoons cayenne pepper (optional, adjust for spice preference)
1/2 tablespoon apple cider vinegar (ACV)
1 1/2 tablespoons honey (or substitute with maple syrup/agave for vegan option)
3 cups water
INSTRUCTIONS
Prepare the Ingredients:
• Peel the lemons and chop them into smaller pieces to make blending easier.
• Peel and chop the fresh ginger into chunks.
• Separate and peel the garlic cloves from the whole head.
• Blend:
• In a high-speed blender, combine the peeled lemons, ginger, garlic, turmeric, black pepper, cinnamon, cayenne pepper (if using), apple cider vinegar, honey, and water.
• Blend until the mixture is smooth.
• Strain:
• Using a fine mesh sieve or, preferably, a cheesecloth, strain the mixture to remove the pulp and solids, leaving you with a smooth liquid.
• Discard the solids or compost them.
• Freeze:
• Pour the strained liquid into a silicone muffin tray or ice cube tray. Each portion should be about 1/8 cup (2 tablespoons).
Freeze until solid, about 4-6 hours or overnight.
• Store:
• Once frozen, remove the tea bombs from the tray and transfer them to an airtight container or freezer bag. Store them in the freezer for up to 3 months.
