Sunshine Tea

Enter Sunshine Tea, makes me smile inside and out! I add a heap more ginger than the recipe states for an extra kick. Delicious hot, cold and if you make it super concentrated can double up as a cordial! I am desperate to switch out the nasty toxic laden supermarket squashes!! This one is a winner with my whole family.

The recipe is a firm favourite on Janice’s Wellness Hub at Nourished by Nature. Simple to prepare and make. Makes a lovely autumn gift too. Immune boosting GREATNESS in every glass.

Fill your cup with some sunshine this autumn


a good chunk of ginger, grated
2 lemons, sliced
1 orange or 2 satsumas, sliced
1-2 cinnamon sticks
dash of cayenne pepper, optional but recommended if you like a little heat
2-3 tbs sugar, honey or maple syrup, optional
1 litre of water


Simply add all the ingredients to a pot and bring to the boil. If you’re using honey as your sweetener, stir it in at the end when the tea has finished simmering.

Reduce the heat and simmer for around 15-20 minutes or until the fruit is soft and breaking apart. I like to mash it roughly at this stage to extract all the flavour from the fruit.

Strain the tea into a large bowl, compost the fruit pulp and spices. Give it a taste, you can add extra sweetener at this stage if you like. If your lemons are extra sour, you might need a little more so adjust as you see fit.

I like to keep my sunshine tea in a glass bottle in the fridge; it will keep for at least 7-10 days but it’s best enjoyed fresh so don’t leave it too long.

To serve, fill up your mug halfway with tea, then top up with boiling water. Add more tea if you like it stronger. You could also heat it up in a pot and pour it straight into your mug.

Enjoy your cup of spicy sunny tea! Let’s hope it inspires some sunshine to arrive soon too.