Ginger Iced Tea

"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)."
 
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Ready In:
96hrs 15mins
Ingredients:
5
Serves:
8
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ingredients

  • 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
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directions

  • 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.

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Reviews

  1. 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)
     
  2. 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:-)
     
  3. Takes a long time to make, but is very refreshing nonetheless!
     
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