Ginger Iced Tea
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 lemon (s)
- 1 piece (s) ginger, the size a thumb
- 1 bag tea, black, any kind possible
- 1 stalk mint, not absolutely necessary
- 3 tablespoon sugar
- 1 liter water
- Ice-cube
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Pin Recipe Instructions
- So the recipe is partly from my great-grandmother Charlotte (greetings heavenward) and from both of us, who we love ginger so much.
- First I make the tea so that it can cool down. As is known: Put a bag of tea on a mug of hot water, let it steep for 3 - 5 minutes, remove the bag - done. I sweeten the tea with the sugar (3 tablespoons are our personal preference, everyone as they like it).
- Then take the ginger and grate it. I always take a square grinder and put it on a plate. It has a good stand and the plate catches me root pulp and juice. I put this in a container with a spout (for me a measuring cup with a spout), then squeeze out the lemons and pour them in. Then I pluck the mint (if you like it more civil you can cut it, I just like to pluck) and toss it.
- I fill up all of this with water (cold from the tap) so that the aromas can dissolve (about 1/4 liter). I prefer to let it go by feeling, it should be about half an hour. After half an hour, I sift the lemon-mint-ginger mixture into a juice carafe (1 liter capacity), while I press everything through the sieve so that I do not lose any of the wonderful aroma, add the black tea and fill with cold water until it is full (the carafe). Then I taste it and then sink the ice cubes in it.
- As I said, you should experiment with the quantities. We find the ginger absolutely ingenious in it because of its lemony spiciness and it is also healthy (according to Alfons Schuhbeck it has over 500 health-promoting ingredients). Have tried the lemonade with chili peppers - delicious, but not everyone`s cup of tea.
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