ginger iced tea

What dreadful hot weather we have!  It keeps one in a continual state of inelegance.  Jane Austen

I checked temps for my sissies-It is 90 in Florida with 55% humidity, Norman OK is right behind at 89 with a whopping 67% humidity.  Minnesota’s rep for freezing weather redeems itself right about know-67 and 45% humidity.  I’m not so much dreaming of an icy drink to cool off, but I’m sure the majority of the country is.  Here’s a great recipe for the gatherings that will be taking place this weekend.  Keep calm and drink iced tea!

Lemon-Ginger Iced Tea with Berry Cubes
Total Time:
6 hr 21 min
15 min
6 hr
6 min
Yield:6 servings:
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1 cup (4 ounces) raspberries, rinsed
Water for ice cube trays, plus 8 cups water, divided
1/3 cup honey
1/2 cup (2 ounces) coarsely chopped fresh ginger
6 white tea bags
3 lemons, juiced (about 1/2 cup)
Lemon slices
Mint sprigs, for garnish

Place about 4 raspberries in each compartment of an ice cube tray, 6 hours before serving iced tea. Fill with water and freeze.

Place honey, 2 cups water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for 5 minutes. Remove from heat and add tea bags. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out solids.

In a pitcher combine strained liquid with 6 cups water and lemon juice. Chill in refrigerator.

To serve, place 3 ice cubes in a tall glass and pour iced tea over cubes. Garnish with lemon slices and mint sprigs.

Per Serving:
(1 serving equals 1 1/2 cups iced tea plus ice cubes)