Ingredients
3 ounces ginger, unpeeled and sliced
1 cup mint leaves
6 green tea bags
1/2 cup honey
2 tablespoons lemon juice
Method
Sources
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Korean traditional ginger tea blend — warming, medicinal, cold remedy
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Jasmine-scented green tea — drinking, tea-smoked duck, desserts
Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
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Korean traditional ginger tea blend — warming, medicinal, cold remedy
Culinary matcha — baking, ice cream, lattes, white chocolate
Jasmine-scented green tea — drinking, tea-smoked duck, desserts
Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
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In a large saucepan over high heat, combine the ginger and 6 cups of water and bring to a boil. Remove from heat and add the mint and tea bags. Cover and let steep for 15 minutes. Strain the liquid into a large pitcher or other container. Add the honey and lemon juice; stir. Chill. Serve in tall glasses over ice cubes and more mint leaves. Tip: to frost glasses, dip the rims in water, then coarse sugar crystals.