Ginger Iced Tea

READY IN: 96hrs 15mins
Recipe by mielhollinger

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).

Top Review by MarthaStewartWanabe

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)

Ingredients Nutrition

  • 1 piece fresh ginger, 3 inches long,peeled and coarsely grated
  • 10 cups water
  • 1 cup sugar
  • 14 cup loose tea leaves (such as English Breakfast or Earl Grey)
  • cracked ice


  1. Place the ginger in a large, nonaluminum bowl.
  2. Pour in 4 cups of the water, cover and let stand undisturbed for 48 hours.
  3. Line a sieve with cheesecloth and place over a saucepan.
  4. Strain the ginger water through the sieve, then add the sugar to the saucepan.
  5. Bring to a boil over high heat, stirring, then reduce the heat to medium and simmer, undisturbed, for 10 minutes.
  6. Remove from the heat, stir in the tea and cover.
  7. Let steep for 5 minutes.
  8. Strain into a large, heatproof pitcher and pour in the remaining 6 cups water.
  9. Stir well, cover and refrigerate until well chilled.
  10. Pour over cracked ice in tall glasses.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a