Instant Salabat Ginger Tea Recipes

HOMEMADE FRESH GINGER TEA (FILIPINO SALABAT)

Steps:

• Combine the water, ginger, and honey in a small saucepan, and bring to a boil over medium-high heat. Stir to dissolve the honey.
• Lower heat, cover, and let it simmer for about 10-15 minutes.
• Strain and transfer the tea into a teapot or your preferred container. Enjoy immediately, with a slice of lemon and additional honey to taste.
• Chill any remaining ginger tea and store in the refrigerator -- you can drink it chilled or reheat before serving.

INSTANT SALABAT (GINGER TEA)

Steps:

• Peel off the ginger.
• Wash and drain.
• Cut into small thin strips.
• Put one cup of ginger strips in the blender or food processor.
• Add one cup of water.
• Cover and blend in high speed for 2 minutes.
• Strain and squeeze off the juice into a container.
• Repeat the procedure using the juice extracted instead of water until all the ginger strips are blended.
• Mix extracted ginger juice concentrate and 1 kilo sugar in a non stick pan.
• Put in high heat and reduce the when the mixture starts boiling.
• Stir until the mixture becomes very thick.
• Reduce heat during this stage and continue stirring until you achieve a moist powdery mixture.
• Turn off the heat and continue stirring until the product becomes a little bit cooler and powderized.
• Let cool and transfer in a dry sterilized bottle or jar.
• For one cup of tea, mix one tablespoon of ginger tea powder in a cup of hot water.

GINGER TEA SALABAT

Steps:

• Boil all ingredients together.
• Add more water if too strong.

HOMEMADE GINGER TEA (SALABAT)

Steps:

• Peel the ginger, thinly sliced, then pound lightly.
• Bring water and ginger to boil, and let it boil for 5-10 minutes.
• Remove the ginger, then pour the tea into a cup.
• Add honey or sugar as desired.

SALABAT - FILIPINO GINGER TEA - INSTANT POT + STOVE-TOP

Steps:

• Place the ginger in a medium-sized stockpot.
• Pour the water over the ginger. Bring to a boil. When water boils, reduce the heat and simmer on low for about 10 minutes. At this time, you will be able to smell the gingery aroma from the brew. The tea will turn a dark amber color.
• By this time, the ginger slices would have softened.Place the ginger slices on a sieve or small colander. Press the ginger so that the juices pour down the tea. This adds a stronger ginger flavor. You may keep the ginger slices in the liquid or if preferred, discard them when you serve the tea.
• Pour the tea in cups. Sprinkle the calamansi or lemon juice. Sweeten with a teaspoon or more of honey per cup. Stir the Salabat to blend ingredients. Serve piping-hot.
• Pour the water in the inside pot. Add the fresh ginger slices.Close and lock the lid. Set the release valve to Sealing.Select Manual and cook at High Pressure for 5 minutes. When cooking is complete, do a Quick Release and carefully open the lid.Place the ginger slices on a sieve or small colander. Press the ginger so that the juices pour down the tea. This adds a stronger ginger flavor. You may keep the ginger slices in the liquid or if preferred, discard them when you serve the tea.Use a large ladle with a long handle to pour the Salabat into cups. Stir in the calamansi or lemon juice. Sweeten each cup with a teaspoon or 2 of honey.Serve piping hot.
• It takes about 17 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other multicookers, please consult the product manual.The Instant Pot is ideal to use when you need to walk away from the kitchen and don't have to watch the stove.Quick Release is when you release the pressure instantly. Press Cancel and turn the Steam release handle on the lid to a Venting position.
• Enjoy cups of piping-hot salabat with a fruit, a snack or a meal. This is a wellness, as well as a curative beverage.