COMO Hotels and Resorts may be found in some of the most blissfully tranquil locations, frequented by guests who seek what might be termed as ‘opulent zen’. The hotels may be found from London, to Australia, the Maldives to Bali, and pretty much everywhere in between,
Whilst they may all have their own distinct and unique style, some themes are common to each hotel and resort in the COMO group; relaxation and luxury being two of the key elements. One of the purported secrets of COMO inspired peace and quiet is the much loved Shambhala tea which is served at each property around the world.
The COMO wellbeing offering is the cornerstone of the group’s modus operandi, so of course their signature tea is eternally popular with guests. The tea is designed to ease coughs and colds, improve circulation, and aid immunity.
Today we share the recipe of this soothing tea, the secret being that the two hour cooking period helps to modify and refine the pepperiness of the ginger.
Ingredients
2 litres of water
200g of ginger roots
100ml fresh lemon juice
200ml or organic honey
Method
Wash the ginger and bruise with a pestle and mortar before placing in a large saucepan with the 2 litres of water. Bring to the boil, then reduce the heat and simmer gently for 2 hours. Strain through a fine sieve (this ginger water may be kept in the fridge for several days). To serve, place the ginger water in a saucepan, bring to the boil and then remove from the heat. Stir in the lemon and honey, adjusting to taste
