1 ½ tablespoons cayenne pepper (optional, adjust for spice preference)
½ tablespoon apple cider vinegar (ACV)
1 ½ 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.
Notes
Freeze for up to 3 months. Vegan options available. Adjust cayenne for spice preference.
