Mariam's Ginger Tea

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Mariam's Ginger Tea

This tea is crazy delicious and goes very fast at parties. Make double batches if you have a gallon-size pot. Make it ahead - it takes a while to heat and to chill.

This recipe makes a kind of concentrate: add water (or soda water!) to make it less intense and more refreshing. You can also serve this hot: it's nice for cold days and sore throats. Older, darker, tougher ginger has more "fire," while younger ginger is milder.

2 qt water
1/2 cup whole ginger pieces
1/4 cup honey
4 or more green tea bags (more if you use decaf)
2/3 cup sugar, or more or less to taste
1/3 cup lemon juice

Break the ginger into pieces small enough to fit into your food processor. Process to grind the ginger. Or use a grater, or just chop it (very fine). No need to peel it.

Combine the water, ginger, and honey in a pot and just bring to a boil. (Watch out: it can boil over and make a mess.) Reduce heat and simmer 5 minutes. Remove from heat and stir. Add the tea bags and leave at least five more minutes. Remove the tea bags, add the sugar, and stir to dissolve. Let the tea cool, strain it through a towel or cheesecloth, and add the lemon juice. Chill and serve.

The chopped, sweetened ginger you strained out is yummy just to eat.


This page was last edited July 09, 2012.