Several years ago, I found myself in the habit of drinking a glass of wine after dinner.
It wasn't a big deal, and yet, it was.
To change the habit, I needed to change the cue, and I endeavored to find something that emulated the flavors of my favorite dry white wines without the impacts to my health.
At first, I tried lemon water. Too simple.
Adding lime helped, the warmth and complexity of flavor with lime contrasted with lemon offered a better experience. But grapefruit did the trick!
The trio of citrus offers a bouquet of flavors, especially as tea, that compared well with my favorite wines, while being a completely different experience.
I soon decided to both end and begin my day with three pieces of citrus made into tea. Even while traveling, I have my chopped citrus, French press, and kettle so that I can begin and end my day properly.
About two years ago, I added ginger to the mix for its benefits to digestion, blood sugar, added antioxidants.
The internet is full of articles on the benefits of lemon water in particular, and citrus in general. Basically, citrus is full of Vitamin C, antioxidants of several varieties, and a bit of potassium, and compel digestion by triggering the release of gastric acid and peristalsis. Altogether, these components give citrus the capacity to boost immunity, improve heart health, improve digestion, prevent kidney stones, inhibit cancer, improve blood sugar, support liver health, support weight loss, improve skin tone, and reduce wrinkles.
A small change with big impact.
(Just so you know, if you cut one grapefruit into eighths, cut four lemons and four limes in half, it will fill up a two-quart container and keep refrigerated for about a week.)
Half a lemon.
Half a lime.
An eighth of a grapefruit.
Ginger, to taste.
Quart of boiling water
French press recommended