iced ginger lemon green tea

Sunday, June 3, 2012

Do you want to know what's not a good idea?

Drinking too much wine, staying up way too late, getting 3.5 hours sleep, and being responsible for a small child while massively hungover. 

That was my Saturday morning. The sound of the coffee brewing sounded like nails on a chalkboard. 

My head was pouring, my mouth was like a desert, I was still in the red wine fog, yet I had to feed/change/entertain a 3 month old. 

Bad, bad, bad, very horrible situation.

Lesson learned. Next time, drink non-red wine drinks.

Ginger lemon green tea. Much better. Clean, fresh, sweet, spicy, no risk of hangover, much better choice. 

Unless you add vodka or gin to it......

Not saying that's a bad idea......

Iced ginger lemon green tea

[ from the Kitchn ]

1/4 oz good quality Chinese green tea leaves
1/4 cup fresh lemon juice
1/4 cup agave syrup
3/4 ginger syrup (recipe below)
lemon slices for garnish

Place the tea leaves in a large bowl. Boil 3 1/2 cups of cold water and then let rest for 5 minutes. pour hot water over the tea leaves and let steep for 5 minutes. Strain, keeping the liquid and throwing out the tea leaves. 

In a large pitcher, mix together the lemon juice, steeped green tea, agave syrup, ginger syrup, and 8 cups of cold, filtered water. Stir well and let sit the refrigerator overnight. 

Serve with lots of ice and lemon slices for garnish.

Ginger syrup

This recipe makes about 5 cups, which is much more than the 3/4 cup that you need in this recipe. Keep the extras for more of this delicious tea or add 3 tablespoons a cup of club soda and you've got homemade ginger ale. Aren't you fancy?

1/2 lb fresh ginger root, with skin on
3 cups white sugar
2 cups water

Cut the ginger into 1/2-inch nubs and whizz in the food processor until the pieces are fine and stringy, like small wood chips. 

Place the sugar and water in a medium-sized saucepan and bring to a boil. Lower the heat and simmer until sugar has dissolved. Add the ginger and turn off the heat. Let saucepan cool on the stove and then place in the refrigerator overnight.

The next day, strain the syrup twice through a fine mesh strainer to get all the little bits out. Store unused syrup in an airtight jar. This syrup will keep for a couple of weeks as long as it is refrigerated.