New This Month

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
  • Ice
  • Mint sprigs


  1. 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.

Cook's Notes

Easy Entertaining
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.

Reviews Add a comment

  • katie ann
    17 JUN, 2014
    I give this recipe 5 stars with these small changes: more honey (I used raw, and didn't measure but probably used 2-4 times as much as called for; taste as you go), and a bit of lemon juice. I used half peppermint for it's earthy depth, and half spearmint for it's vibrant freshness. The drink has a really interesting mixture of warming from the ginger and cooling from the mints, but is overall extremely cooling, accentuated by the warmth. Perfect for a hot day. Will definitely make again.