1
Prepare the infusion in a tea cup using 50 ml of hot water, following the time of infusion.
2
In a Portioli XL Mug, crush a slice of fresh ginger with 15 ml of liquid sugar or 2 bags of Portioli fructose and 10 ml of fresh lemon juice.
3
Pour the previously prepared infusion in the mug.
4
Top up the mug with ice.
