Mint-Ginger Iced Tea
Kick off any gathering with a refreshing summer sip -- this colorful lemonade-stand upgrade is sure to hit the spot.
- Yield: Makes about 8 cups
Source: Everyday Food, June 2012
- 6 ounces fresh ginger, peeled and smashed with a meat mallet
- 4 bags mint tea
- 8 cups boiling water
- 2 tablespoons honey
- Mint sprigs
In a large pot, combine ginger, mint tea, and boiling water. Let steep 8 minutes. Pour through a fine-mesh sieve into a large container; discard solids. Stir in honey. Let cool to room temperature, about 2 hours. Serve over ice with mint sprigs.
This drink can be refrigerated for up to 3 days -- add garnish and ice before serving. Try using canning jars in place of pitchers or glasses for a casual party.