Lemon Ginger Iced Tea with Berry Cubes
Kathryn Santiago
ingredients
- 1 cup (4 ounces) raspberries, rinsed
- Water for ice cube trays, plus 8 cups water, divided
- 1/3 cup honey
- 1/2 cup (2 ounces) coarsely chopped fresh ginger
- 6 white tea bags
- 3 lemons, juiced (about 1/2 cup)
- Lemon slices
- Mint sprigs, for garnish
directions
- 1
Place about 4 raspberries in each compartment of an ice cube tray, 6 hours before serving iced tea. Fill with water and freeze.
- 2
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.
- 3
In a pitcher combine strained liquid with 6 cups water and lemon juice. Chill in refrigerator.
- 4
To serve, place 3 ice cubes in a tall glass and pour iced tea over cubes. Garnish with lemon slices and mint sprigs
Source: F. Network
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