Ginger Iced Tea Recipe. On a hot summer day, how about iced tea with a twist of ginger? For a festive touch, moisten the rims of tall glasses and dip in a mixture of finely chopped crystallized ginger and sugar.
Recipe courtesy of Williams-Sonoma and Adapted from Williams-Sonoma Outdoors Series, Beach House Cooking, by Charles Pierce (Time-Life Books, 1999).
- 1 piece fresh ginger, 3 inches long, peeled and coarsely grated
- 10 cups water
- 1 cup sugar
- 1/4 cup loose tea leaves, such as English Breakfast or Earl Grey
- Cracked ice for serving
- 1 Place the ginger in a large, nonaluminum bowl. Pour in 4 cups of the water, cover and let stand undisturbed for 48 hours.
- 2 Line a sieve with cheesecloth and place over a saucepan. Strain the ginger water through the sieve, then add the sugar to the saucepan. Bring to a boil over high heat, stirring, then reduce the heat to medium and simmer, undisturbed, for 10 minutes. Remove from the heat, stir in the tea leaves and cover.
- 3 Let steep for 5 minutes. Strain the tea into a large, heatproof pitcher and pour in the remaining 6 cups water. Stir well, cover and refrigerate until well chilled. Pour over cracked ice in tall glasses. Serves 8.