Friday, August 28, 2009

ginger/lemon/mint tea

2 1/2 inch chunk of fresh ginger
3 fresh spearmint sprigs (18 leaves)
1 cup sugar
zest of 1 lemon
juice of 3 lemons
3 decaf family size tea bags (can be made without the tea bags)

gallon of water

Peel the ginger and cut it into 1/2 inch pieces. Place in pot with 1 cup water, 1 cup sugar. Add lemon zest, tea bags and spearmint.

Bring to boil, turn off heat immediately. Let it sit for 20 minutes.

Strain into gallon jug, fill with water. Serve over ice or hot.

Excellent for hot days, cold nights, sinuses, upset tummies. For a cold, serve hot with a sprinkle of cayenne pepper on top.

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