Gingerbread Cookie Tea

- 2 tbsp fresh ginger root sliced
- 2 cinnamon sticks
- ½ tsp lemon or orange peel, grated
- 5-6 cups of water

Bring to a boil briefly then reduce to a simmer in a pot with a tight fitting lid for 10 minutes. Add the juice of ¼ to ½ lemon and a little raw honey to a cup, add the simmered ginger, cinnamon, citrus peel and enjoy.