Wednesday, September 23, 2009

Ginger Tea

I haven't been feeling awesome, so I decided to make this tea. It's super easy. I used a little less ginger than was called for, and a little more honey. It was surprisingly yummy. The rosemary and ginger seem as though they'd be a little savory, but they aren't. It makes for a yummy tea. I'd like to try it with the lemon peel sometime, too. Hopefully not when I'm feeling sick though!

I always have ginger on hand. Not just the powdered kind, but also the actual ginger root. It's fairly inexpensive so you can buy a big knob of it. Then just put it in the freezer until you need it. Use a vegetable peeler to peel the skin off and then cut off however much you need. It will thaw very quickly. It's super-easy.


Ginger Tea
Better Homes & Gardens, February 2009

Soothing and helpful, this tea is good three ways: hot, iced, and as the sparkling fizz, below.

1 cup boiling water
4 1/8-inch slices fresh ginger
1 small sprig fresh rosemary or fresh mint, or 2 strips lemon peel*
1/2 tsp. honey

1. Pour water in cup. Add fresh ginger, rosemary, and honey. Stir to dissolve honey. Steep 5 minutes. Remove ginger and rosemary or, for intense ginger and rosemary flavor, leave in ginger and rosemary while sipping.

2. Iced Ginger Tea: Prepare Ginger Tea; remove ginger and rosemary. Refrigerate, covered, 2 hours. Serve over ice.

3. Sparkling Ginger Fizz: Prepare Iced Ginger Tea using six 1/8-inch slices of fresh ginger. Pour tea in tall ice-filled glass. Pour in calorie-free ginger ale, carbonated water, or sparkling white wine. Makes 1 serving.

*Note: Use only yellow peel; avoid the white pith of the lemon.

Yield: 1 serving

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