Lemon-Ginger Iced Tea with Berry Cubes

2008, Ellie Krieger, All Rights Reserved
TOTAL TIME: 6 hr 21 min
Prep: 15 min
Inactive Prep: 6 hr
Cook: 6 min
 
YIELD: 6 servings:
LEVEL: Easy

ingredients

  • 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.
(1 serving equals 1 1/2 cups iced tea plus ice cubes)
Calories 80; Total Fat 0 g; (Sat Fat 0 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 0 g; Carb 21 g; Fiber 2 g; Cholesterol 0 mg; Sodium 15 mg
Excellent source of: Vitamin C
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.