Iced Ginger Tea Recipes

GINGER LEMON ICED TEA

Steps:

• Boil 1 liter of water and pour into a heat resistant mug, add in 4 bags of black tea.
• Add in the zest* of one lemon, grate a knob of ginger and add two sprigs of mint. Muddle it a bit to release the juices. If you don't want such a strong ginger flavor, just don't grate it and slice it instead.
• When lukewarm - add in honey and juice of one lemon. Remove the tea bags. Stir and give it a taste. Adjust amount of honey to your own liking.**
• Run the iced tea through a sift to remove all zest and ginger pieces. Set in the refrigerator until it's cold. Serve with lemon slices, mint sprigs and ice cubes.

ICED GINGER GREEN TEA

Steps:

• Put the green tea bags into a heatproof container and pour in 1 quart boiling water. Let steep until it comes to room temperature, about 1 hour. Remove the tea bags and discard.
• While the tea is steeping, in a saucepan over medium-high heat, bring 1 cup water, the sugar, and ginger to a boil. Stir to dissolve the sugar, remove from the heat, and allow to cool to room temperature, about 1 hour. Store the tea and ginger simple syrup in the refrigerator until ready to serve.
• To serve, fill glasses with ice and pour in the tea. Sweeten, to taste, with the ginger simple syrup. Garnish with a slice of ginger. For the adults, top each with 1/2 cup prosecco, if desired.

LEMON-GINGER ICED TEA

Steps:

• Bring water to a boil; add lemon-ginger tea bag. Let steep for 5 minutes. Sweeten with sugar and allow to cool.
• Mix lemon-ginger tea and orange pekoe tea together and serve over ice.

GINGER ICED TEA

Steps:

• In a pitcher, combine the iced tea mix and water; refrigerate until chilled. Just before serving, add ginger ale. Serve over ice.

GINGER ICED TEA

Steps:

• Put tea bags in a quart-size glass measure or heatproof bowl.
• In a saucepan bring water with gingerroot just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Steep gingerroot 1 1/2 hours more and strain ginger tea through a fine sieve into a pitcher. Cool tea and chill, covered, until cold, about 1 hour.
• Stir in syrup and serve tea over ice in tall glasses.
• To make simple syrup:
• In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled. Makes about 2 cups.

PEACH-GINGER ICED TEA

Steps:

• Mash 6 canned peach halves with 1 1/2 cups of the juice, 1/3 cup sugar and 1 tablespoon grated ginger in a pitcher. Add ice and 6 cups cold English breakfast tea.
• See all 50 Summer Drinks

ICED LEMON GINGER TEA

Steps:

• Peel gingerroot and cut crosswise into thin slices. In a medium saucepan boil water, gingerroot, honey, sugar, and zest, stirring, until sugar is dissolved. Remove pan from heat and steep "tea" covered, 45 minutes. Uncover tea and cool completely.
• Remove gingerroot and zest with a slotted spoon and discard. Transfer tea to a pitcher and stir in lemon juice. (Chill tea, covered, until cold and up to 2 days.)
• Serve tea over ice in tall glasses and garnish with lemon slices.