I've been playing around with infused drinks this summer and tonight I landed on my favorite so far:
Ginger-Lemon Iced Tea
from Barbara Tropp's fantastic "China Moon" cookbook
notes from the book:
This is a house favorite that has a steady, addicted following. It is spicy and herbal in the most compelling way, with a last minute hit of sweetness that comes as a big surprise. Lots of verbiage for a glass of iced tea? Try it and see.
3 medium lemons
1 gallon cold water
4 ounces peeled fresh ginger, sliced paper thin
3/4 cup honey
Mint sprig for garnish
1. Scrub the lemons thoroughly under warm running water with a light liquid soap and an abrasive scrubber until squeaky clean. Slice in half crosswise.
2. Add the water and ginger slices into a non-reactive aluminum pot. Holding each lemon half over the pot, extract as much juice and pulp as possible by vigorously twisting with a fork. Drop the pulped lemon halves into the pot. Bring to a boil over moderate heat, then immediately remove from the heat, cover and let steep undistirbed for 30 minutes.
3. Strain the tea through a fine-meshed strainer, and while it is still hot, stir in the honey. Let cool to room temperature then chill in the refrigerator.
4. Serve over ice and garnish with mint sprigs, or top with boiling water for a hot drink.
Ginger-Lemon Iced Tea
from Barbara Tropp's fantastic "China Moon" cookbook
notes from the book:
This is a house favorite that has a steady, addicted following. It is spicy and herbal in the most compelling way, with a last minute hit of sweetness that comes as a big surprise. Lots of verbiage for a glass of iced tea? Try it and see.
3 medium lemons
1 gallon cold water
4 ounces peeled fresh ginger, sliced paper thin
3/4 cup honey
Mint sprig for garnish
1. Scrub the lemons thoroughly under warm running water with a light liquid soap and an abrasive scrubber until squeaky clean. Slice in half crosswise.
2. Add the water and ginger slices into a non-reactive aluminum pot. Holding each lemon half over the pot, extract as much juice and pulp as possible by vigorously twisting with a fork. Drop the pulped lemon halves into the pot. Bring to a boil over moderate heat, then immediately remove from the heat, cover and let steep undistirbed for 30 minutes.
3. Strain the tea through a fine-meshed strainer, and while it is still hot, stir in the honey. Let cool to room temperature then chill in the refrigerator.
4. Serve over ice and garnish with mint sprigs, or top with boiling water for a hot drink.
