Prep 48 hrs
Cook 48 hrs 15 mins
For a festive touch, wet the rims of tall glasses and dip in a mixture of finely chopped crystallized ginger and sugar. Adapted from Williams-Sonoma Outdoors Series, Beach House Cooking by Charles Pierce (Time-Life Books, 1999).
- 1 piece fresh ginger, 3 inches long,peeled and coarsely grated
- 10 cups water
- 1 cup sugar
- 1⁄4 cup loose tea leaves (such as English Breakfast or Earl Grey)
- cracked ice
- Place the ginger in a large, nonaluminum bowl.
- Pour in 4 cups of the water, cover and let stand undisturbed for 48 hours.
- Line a sieve with cheesecloth and place over a saucepan.
- Strain the ginger water through the sieve, then add the sugar to the saucepan.
- Bring to a boil over high heat, stirring, then reduce the heat to medium and simmer, undisturbed, for 10 minutes.
- Remove from the heat, stir in the tea and cover.
- Let steep for 5 minutes.
- Strain into a large, heatproof pitcher and pour in the remaining 6 cups water.
- Stir well, cover and refrigerate until well chilled.
- Pour over cracked ice in tall glasses.
This recipe is not how I imagined it would turn out. The ginger flavor was nice, but it was way too sweet and syrup-like for my taste. Thanks for a nice concept. I may try it again but with half the sugar. (Made for Summer Comfort Cafe 2009)
A very refreshing tea with a nice ginger punch! You have to be prepared for the 2 days of steepng, but it is this method that makes the ginger flavour so pronounced and yet not too bitter. I cut back on the quantities to half and we all enjoyed this on the terrace in the garden. Made for the Comfort Cafe Summer 2009. Thanks for posting. FT:-)
Takes a long time to make, but is very refreshing nonetheless!