This Korean-style tea concentrate provides warming digestive benefits from ginger and vitamin C from citron, but contains refined sugars and carrageenan gum. The original product is already seed oil free. Our DIY version uses raw honey, organic coconut sugar, and agar instead of carrageenan for a cleaner, more nutrient-dense tea concentrate.
Based on: Honey Citron & Ginger Tea
· Makes approximately 30 servings (600g total)
· Serving: 2 teaspoons (20g) mixed with 8 oz hot water
Why This Recipe is Seed Oil Free
Commercial Honey Citron & Ginger Tea from Vonbee often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Honey Citron & Ginger Tea may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Fresh organic ginger root
150g (about 5-6 inch piece) · Whole Foods or local organic market fresh ginger
Provides warming digestive properties and anti-inflammatory compounds when candied into preserves
Organic yuzu or bergamot citrus
100g zest and pulp (about 4-5 fruits) · Melissa's Organic Yuzu or substitute with organic lemon + orange zest
Replaces citron with similar bitter-sweet citrus flavor and high vitamin C content
Raw organic honey
180g (about 1/2 cup) · Nature Nate's 100% Pure Raw Unfiltered Honey
Primary sweetener and natural preservative with enzymes and antimicrobial properties intact
Natural preservative and tartness enhancer derived from organic sources
Filtered water
100ml (about 1/3 cup) · Home filtered or spring water
Creates the syrup base and helps dissolve all ingredients into smooth paste
Instructions
Step 1. Prepare the ginger preserves: Peel 150g fresh organic ginger and slice into thin 2mm pieces (about 1/8 inch). In a heavy-bottomed saucepan, combine sliced ginger with 60g coconut sugar and 50ml filtered water. Cook over medium-low heat for 25-30 minutes, stirring every 5 minutes, until ginger becomes translucent and syrup thickens to coat a spoon. The ginger should be tender and sweet-spicy. Remove from heat and let cool completely - this prevents crystallization when mixed with other ingredients.
Step 2. Create the citrus preserves: Wash 4-5 organic yuzu (or 2 lemons + 2 oranges if substituting). Using a microplane, zest all fruits to get 60g of zest - avoid the white pith which adds bitterness. Extract juice and pulp to get 40g of citrus flesh. In the same saucepan (cleaned), combine citrus zest, pulp, remaining 60g coconut sugar, and 25ml water. Cook over low heat for 15-20 minutes, stirring frequently, until mixture becomes jam-like and zest is softened. The preserves should be thick enough that a spoon drawn through leaves a clear trail. Cool completely before proceeding.
Step 3. Prepare the honey base: In a large mixing bowl, combine 180g raw honey with 25ml warm (not hot) filtered water. Whisk gently for 2-3 minutes until honey dissolves completely - heating destroys beneficial enzymes, so use only warm water. The mixture should be smooth and pourable. Add 1g organic citric acid and whisk until fully dissolved - this acts as a natural preservative and brightens the flavor profile.
Step 4. Create the thickening blend: In a small bowl, thoroughly mix 30g organic inulin powder with 2g agar powder using a fork. This prevents clumping when added to wet ingredients. Inulin dissolves slowly, so proper mixing is crucial. The powder blend should be completely uniform with no visible lumps - sift through fine mesh if needed.
Step 5. Combine all components: Add the cooled ginger preserves and citrus preserves to the honey mixture. Stir gently to combine, then gradually whisk in the inulin-agar powder blend. Mix thoroughly for 3-4 minutes until completely smooth and no powder lumps remain. The mixture should have the consistency of thick honey. Add remaining 25ml water if too thick - final consistency should coat a spoon but still pour slowly.
Step 6. Final processing and storage: Transfer the concentrate to sterilized glass jars, leaving 1/4 inch headspace. Wipe jar rims clean and seal tightly. Store in refrigerator for up to 3 months. To use: stir well before each use (settling is natural), then add 2 teaspoons (20g) to 8 oz hot water. Stir until dissolved. For stronger tea, use up to 1 tablespoon. The concentrate can also be mixed into cold water for iced tea, though it dissolves more slowly.
Storage
Store in refrigerator in sterilized glass jars for up to 3 months. Natural separation may occur - simply stir before use. Do not freeze as this affects texture.
Cost Comparison
Cost per serving (homemade)$0.28
Cost per serving (store-bought)$0.75
Savings63%
Initial ingredient investment is higher due to bulk purchasing, but cost per serving becomes very economical after first batch. Organic, raw honey and quality citrus drive the cost but provide superior nutrition and flavor compared to processed commercial version.