Cookie
Administrator
Semi-sweet iced tea with a lemon and ginger snap!
4 cups water
2 tbsp. thinly sliced, peeled gingerroot
3 orange pekoe tea bags
1/3 cup liquid honey
2 tbsp. lemon juice
Ice
Fresh mint sprigs, for garnish
Serves 4
Combine water and ginger in medium saucepan.
Bring to a boil on medium-high.
Remove from heat.
Add tea bags.
Let steep for 5 minutes.
Strain through sieve into heatproof pitcher.
Discard solids.
Add honey and lemon juice.
Stir.
Cover.
Chill for 4 to 6 hours until cold.
Makes about 4 cups.
Pour over ice in 4 large glasses.
Garnish with mint sprigs.
Serving suggestion:
Serve over crushed ice for a sparkling presentation on a hot summer day.
4 cups water
2 tbsp. thinly sliced, peeled gingerroot
3 orange pekoe tea bags
1/3 cup liquid honey
2 tbsp. lemon juice
Ice
Fresh mint sprigs, for garnish
Serves 4
Combine water and ginger in medium saucepan.
Bring to a boil on medium-high.
Remove from heat.
Add tea bags.
Let steep for 5 minutes.
Strain through sieve into heatproof pitcher.
Discard solids.
Add honey and lemon juice.
Stir.
Cover.
Chill for 4 to 6 hours until cold.
Makes about 4 cups.
Pour over ice in 4 large glasses.
Garnish with mint sprigs.
Serving suggestion:
Serve over crushed ice for a sparkling presentation on a hot summer day.
