Gingerminttea Recipes

GINGER MINT TEA

Ginger Mint Tea image

Recipe can be made a day ahead and stored covered in the refrigerator. This recipe is microwave suitable.

Provided by Chrissyo

Categories Beverages

Time 10m

Yield 4 cups of tea

Number Of Ingredients 5

Ingredients

1 1/4 liters water
1/3 cup firmly packed fresh mint leaves
1 teaspoon grated fresh ginger
1 tablespoon honey
4 slices lemons

Steps:

Combine water, mint and ginger in a pan, simmer, uncovered, 5 minutes; strain, discard mint and ginger.
Stir in honey.
Serve tea, hot or chilled, with lemon slices.

Nutrition Facts : Calories 17.9, Sodium 7.1, Carbohydrate 4.7, Fiber 0.2, Sugar 4.3, Protein 0.1

CHILE-GINGER-MINT JELLIES

Chile-Ginger-Mint Jellies image

Provided by Alexis Touchet

Categories Milk/Cream Ginger Dessert Mint Hot Pepper Summer Chile Pepper Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

3 cups water
1 cup thinly sliced fresh ginger (about 4 ounces; no need to peel)
1/2 cup sugar
1 to 2 tablespoons chopped serrano or jalapeño chiles, including seeds (see Cooks' notes)
1 cup fresh mint leaves
2 1/4 teaspoons unflavored gelatin (almost one 1/4-ounce packet)
1 cup chilled heavy cream
2 tablespoons confectioners' sugar
Garnish:
Thinly sliced candied ginger
Mint sprigs

Steps:

Bring 2 1/2 cups water, ginger, sugar, and chiles to a boil in a 2-quart saucepan, stirring until sugar is dissolved. Reduce heat and briskly simmer for 10 minutes. Stir in mint, then remove pan from heat. Cover pan with a lid and let stand for 15 minutes. Strain ginger-mint tea through a fine-mesh sieve into a large liquid measuring cup or bowl.
Sprinkle gelatin over remaining 1/2 cup water in cleaned saucepan and let stand for 1 minute to soften. Heat mixture over medium heat, stirring, until gelatin is dissolved, then stir mixture into ginger-mint tea until combined well.
Measure liquid, and if it's less than 2 1/2 cups, add more water. If it's more, don't worry. Let mixture cool for 30 minutes, then divide among six (6- to 8-ounce) serving glasses. Chill jellies in a small baking pan, tops of glasses covered with a sheet of paper towel secured by plastic wrap, until set, at least 4 hours.
Beat cream with sugar in a bowl with an electric mixer until it just holds soft peaks. Top jellies with cream, candied ginger, and mint sprigs.

MINT-GINGER ICED TEA

Mint-Ginger Iced Tea image

Kick off any gathering with a refreshing summer sip -- this colorful lemonade-stand upgrade is sure to hit the spot.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Yield Makes about 8 cups

Number Of Ingredients 6

Ingredients

6 ounces fresh ginger, peeled and smashed with a meat mallet
4 bags mint tea
8 cups boiling water
2 tablespoons honey
Ice
Mint sprigs

Steps:

In a large pot, combine ginger, mint tea, and boiling water. Let steep 8 minutes. Pour through a fine-mesh sieve into a large container; discard solids. Stir in honey. Let cool to room temperature, about 2 hours. Serve over ice with mint sprigs.

Nutrition Facts : Calories 33 g

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