Slice the fresh ginger into quarter-inch thick slices. Lay them on a cutting board and hit each slice with the back of a knife from one end to the other. Turn and do the same in the other direction. Flip and repeat on the other side then place into a 3-quart sauce pan.

Slice the lemon and remove seeds then slice each half in half. I did not use the whole lemon, the amount you use is up to you. Add to the pan along with the monk fruit sweetener and water and bring to a boil.

Boil five minutes then cover and remove from heat. Wait ten minutes then strain and serve.

Store ginger tea in a pitcher in the refrigerator. Heat a mug full at night before bed.