Add the chopped ginger and turmeric to the soup pot. (If using the powdered form, add to the soup pot. See Recipe Notes.)
Zest lemons, and add zest to the soup pot.
Slice lemons in half and juice. Set juice aside.
Chop lemon pith and pulp, and add to soup pot.
Fill the soup pot with water.
Bring mixture to a boil over high heat on the stovetop and then immediately turn to low.
Cover the soup pot and allow the mixture to simmer for 1 hour.
If using black pepper, add to soup pot at the last 5 minutes of simmering time.
After 1 hour, turn off the heat, remove the soup lid, and using a spider strainer or slotted spoon, remove the solids from the liquid and transfer the solids to a bowl. Set the solids aside. (See Recipe Notes.)
Using a ladle, pour the liquid through a mesh strainer placed over a bowl. This will catch any bits and bobs that the spider strainer missed.
Allow the liquid in the bowl to cool to room temperature, then add the lemon juice and stir well to incorporate.
Ladle the mixture into ice cube trays and transfer the trays to the freezer for at least for 4 hours or until completely frozen.
Once frozen, transfer the ice cubes to a freezer-proof container or bag and place them n the freezer.
The Lemon, Ginger, Turmeric Tea Ice Cubes will maintain their efficacy for up to 6 months.
To make an iced beverage, place 4 ice cubes in a tall glass and fill the glass with sparkling water. Sweeten with simple syrup made from a whole sweetener, if desired. Stir well and enjoy!
To make a hot beverage, place 1 ice cube in a tea cup or 2 ice cubes in a mug and fill with hot water from a tea kettle. Stir until the ice cube(s) dissolve. Sweeten with a whole sweetener such as honey or Sucanat, if desired. Enjoy!