Iced Ginger Green Tea With Fruit Skewers Recipes

ICED GINGER GREEN TEA

Steps:

• Put the green tea bags into a heatproof container and pour in 1 quart boiling water. Let steep until it comes to room temperature, about 1 hour. Remove the tea bags and discard.
• While the tea is steeping, in a saucepan over medium-high heat, bring 1 cup water, the sugar, and ginger to a boil. Stir to dissolve the sugar, remove from the heat, and allow to cool to room temperature, about 1 hour. Store the tea and ginger simple syrup in the refrigerator until ready to serve.
• To serve, fill glasses with ice and pour in the tea. Sweeten, to taste, with the ginger simple syrup. Garnish with a slice of ginger. For the adults, top each with 1/2 cup prosecco, if desired.

TROPICAL-FRUIT SKEWERS WITH GREEN-TEA ICE CREAM

Steps:

• Preheat broiler. Whisk sake and honey in a large bowl. Add mangoes and pineapple, and toss to coat. Strain liquid into a small saucepan; place fruit in a bowl. Place pan over medium heat, and cook until sauce is reduced to a glaze, 3 to 5 minutes. (You should have about 1 tablespoon.)
• Thread fruit pieces onto skewers. Place skewers on a baking sheet, and broil until warmed through, about 4 minutes. Brush with glaze. Scoop ice cream into 4 bowls, and serve with a fruit skewer and cups of green tea.

FRUIT SKEWERS WITH GINGER DIP

Steps:

• For dip, in a small bowl, beat cream cheese and sour cream until smooth. Beat in the lime juice, honey and ginger until smooth. Cover and refrigerate for at least 1 hour. , On eight 12-in. skewers, alternately thread the grapes, pineapple and apples. Serve immediately with dip.

ICED GINGER GREEN TEA

Steps:

• Boil water.
• Remove from heat, add minced ginger and tea bags. Steep tea for ~3 minutes.
• Remove tea bags and strain tea into a pitcher. Refrigerate until cold & serve w/ sweetener if desired.

ICED GREEN TEA WITH GINGER AND MINT

Steps:

• In a large saucepan over high heat, combine the ginger and 6 cups of water and bring to a boil. Remove from heat and add the mint and tea bags.
• Cover and let steep for 15 minutes. Strain the liquid into a large pitcher or other container.
• Add the honey and lemon juice; stir. Chill in the refrigerator. Serve in tall glasses over ice cubes and more mint leaves.

GINGER GREEN ICED TEA

Steps:

• 1. Place 2 cups water and the ginger into a saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Stir in the honey. Remove the pan from heat and add the tea bags. Steep for 3 minutes, and then strain out all the solids.
• 2. In a large pitcher combine the strained tea with the remaining 3 cups water. Chill in the refrigerator. Serve over ice, garnished with mint sprigs, if using.

ICED GREEN TEA WITH GINGER

Steps:

• Measure water into a saucepan, add ginger and bring to boil.
• Add tea leaves; brew 1-3 minutes (or longer, depending on how strong you like your tea).
• Add sugar and lemon juice, strain tea.
• Allow to cool and add ice. Garnish with lemon balm leaves.

GINGER ICED TEA

Steps:

• In a pitcher, combine the iced tea mix and water; refrigerate until chilled. Just before serving, add ginger ale. Serve over ice.

GINGER ICED GREEN TEA

Steps:

• Steep tea and put in fridge with ice to chill.
• Once at preferred temperature, grate ginger into drink and add lemon and cinnamon to top off this festive treat.

CHERRY GINGER INFUSED TEA

Steps:

• Combine cherries and ginger slices in a glass bowl. Sprinkle sugar over the cherries mixture and cover with 2 cups filtered water.
• Cover bowl with plastic wrap and refrigerate 2 hours to overnight.
• Bring 2 cups filtered water nearly to a boil; pour over tea bags in a pitcher. Steep tea for 90 seconds. Squeeze tea bags into pitcher and discard bags.
• Strain cherry-ginger water into pitcher with green tea, squeezing out excess liquid. Serve with lemon slices and lemon juice.

ICED GINGER GREEN TEA WITH FRUIT SKEWERS

Steps:

• In a large saucepan, combine hot water, sugar and ginger. Bring mixture to the boil; reduce heat. Simmer, covered, for 5 minutes. Remove from heat and allow to cool for 5 minutes. Add green tea an stir; let stand, covered, for 3 minutes. Sweeten to taste, if desired. Stir in cool water.
• Pour liquid through fine mesh strainer into 1-gallon pitcher or punch bowl. (Discard ginger and tea leaves.) Cover; cool 1 hour or chill until ready to serve. Garnish with fruit skewes.
• Fruit Skewers: On a 12-inch wooden skewer, alternate fruits, lime quarters, and orange peel strips. Place skewer inside pitcher or punch bowl as a decorative swizzle stick. Use 6 inch wooden skewers for individual servings.