Recipe courtesy of Ellie Krieger
Lemon-Ginger Iced Tea with Berry Cubes
Total:
6 hr 21 min
Prep:
15 min
Inactive:
6 hr
Cook:
6 min
Yield:
6 servings:
Level:
Easy

Nutrition Info

Healthy
Total:
6 hr 21 min
Prep:
15 min
Inactive:
6 hr
Cook:
6 min
Yield:
6 servings:
Level:
Easy

Nutrition Info

Healthy
Total:
6 hr 21 min
Prep:
15 min
Inactive:
6 hr
Cook:
6 min
Yield:
6 servings:
Level:
Easy

Nutrition Info

Healthy

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

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.

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