Iced Lemon Ginger Tea Recipes

LEMON GINGER ICED TEA

Steps:

• Heat water in a saucepan and bring it to boil.
• Add grated ginger and boil for 2 - 3 minutes.
• Turn off heat and allow it to cool slightly.
• Once this is little cool to warm, steep in the tea bags.
• Let it infuse for 2 - 3 minutes.
• Then remove the tea bags and add sweetener (syrup) and stir in lemon juice.
• Give it a nice stir and let it cool completely.
• Strain out grated ginger using a tea strainer.
• Refrigerate and cool it completely.
• Serve chilled with some ice cubes, lemon wedges and some mint leaves.

LEMON-GINGER ICED TEA

Steps:

• Bring water to a boil; add lemon-ginger tea bag. Let steep for 5 minutes. Sweeten with sugar and allow to cool.
• Mix lemon-ginger tea and orange pekoe tea together and serve over ice.

GINGER LEMON ICED TEA

Steps:

• Boil 1 liter of water and pour into a heat resistant mug, add in 4 bags of black tea.
• Add in the zest* of one lemon, grate a knob of ginger and add two sprigs of mint. Muddle it a bit to release the juices. If you don't want such a strong ginger flavor, just don't grate it and slice it instead.
• When lukewarm - add in honey and juice of one lemon. Remove the tea bags. Stir and give it a taste. Adjust amount of honey to your own liking.**
• Run the iced tea through a sift to remove all zest and ginger pieces. Set in the refrigerator until it's cold. Serve with lemon slices, mint sprigs and ice cubes.

LEMON GINGER TEA

Steps:

• In a saucepan bring water to a boil. Add lemon juice, the squeezed lemon, and ginger. Let steep about 20 minutes. Stir in honey. Line a strainer with a thin wet cloth and strain tea into a pitcher. Chill thoroughly and serve on ice with thin slices of lemon and lime.

ICED LEMON GINGER TEA

Steps:

• Peel gingerroot and cut crosswise into thin slices. In a medium saucepan boil water, gingerroot, honey, sugar, and zest, stirring, until sugar is dissolved. Remove pan from heat and steep "tea" covered, 45 minutes. Uncover tea and cool completely.
• Remove gingerroot and zest with a slotted spoon and discard. Transfer tea to a pitcher and stir in lemon juice. (Chill tea, covered, until cold and up to 2 days.)
• Serve tea over ice in tall glasses and garnish with lemon slices.

LEMON-GINGER ICED TEA WITH BERRY CUBES

Steps:

• 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.

SOOTHING LEMON GINGER TEA RECIPE BY TASTY

Steps:

• Bring water to a boil and remove from heat.
• Cut lemon and ginger into thin slices. Add to the hot water.
• Steep for 5-10 minutes.
• Strain and pour tea into mug.
• Add honey, stir, and serve.
• Enjoy!

HONEY-LEMON GINGER TEA

Steps:

• Stir water, brown sugar, and grated ginger root together in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes.
• Remove saucepan from heat and add tea bags; steep tea to desired strength, 3 to 5 minutes. Remove and discard tea bags.
• Stir lemon juice and honey into the tea; strain into a pitcher.

ICED LEMON & GINGER MINT TEA

Steps:

• Place tea bags, ginger, mint& sugar in saucepan.
• Pour in boiling water, cover, and let stand 10 minutes.
• Strain tea into large pitcher and stir in lemon.
• Refrigerate until cold.
• Pour into ice filled glasses and garnish with mint.

ICED GINGER TEA WITH LEMON AND CLOVES

Steps:

• Purée ginger with 1/4 cup boiling-hot water in a food processor, then stir together with cloves and remaining 4 3/4 cups boiling-hot water in a large glass or stainless-steel bowl. Let stand, uncovered, at room temperature 2 hours.
• Set a sieve lined with 4 layers of rinsed and squeezed cheesecloth over another large bowl. Pour ginger mixture into sieve, then gather up edges of cheesecloth and squeeze to extract as much liquid as possible into bowl. Discard solids, reserving cheesecloth in sieve.
• Stir in 4 cups room-temperature water and lemon juice, then let stand at room temperature 1 hour (to allow sediment to settle). Ladle or pour ginger tea through sieve lined with cheesecloth, leaving any sediment at bottom of bowl. Add sugar and remaining 2 cups room-temperature water, stirring until sugar is dissolved. Chill in a pitcher until cold, about 2 hours. Serve over ice.

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.