Coconut Ginger Tea With Lime, Honey and Turmeric

• 1/4 cup finely grated unsweetened coconut
• 2 to 3 teaspoons minced ginger
• 2 1/2 cups boiling water
• Up to 1 tablespoon fresh lime juice, to taste
• For each serving: 1 to 1 1/2 teaspoons honey or honey-turmeric paste (see below)
• 1/2 teaspoon turmeric
• 2 tablespoons honey

1. Place the coconut and ginger in a large pyrex measuring cup or teapot and pour on the boiling water.
2. Cover and allow to steep for 30 minutes or longer.
3. Strain into another measuring cup, a bowl or a teapot and press the coconut against the strainer to extract all the flavorful liquid.
4. Reheat the infusion and pour into cups.
5. Stir 1/2 to 1 teaspoon lime juice and 1 to 1 1/2 teaspoons honey or honey-turmeric paste into each cup.

coconut, ginger, boiling water, lime juice, honey, turmeric, honey

Taken from cooking.nytimes.com/recipes/1015878 (may not work)