Ginger-currant drink

Ingredients for 6 servings:

• 2 ½ liters of water
• 100 g fresh ginger root
• 5 tbsp fruit tea, unflavored
• ½ liter blackcurrant juice, 25%
• possibly ice cubes made from currant juice
• possibly agave syrup, maple syrup, honey or sugar

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

refreshing

Heat the water. Peel the ginger root, slice it very thinly, and add it to the simmering water. Add 5 tablespoons of unflavored fruit tea. My tea blend included hibiscus blossoms, chokeberries, sour cherries, elderberries, currants, and blueberries. Let everything simmer gently or just boil for about 10 minutes. The longer the tea steeps, the spicier it becomes thanks to the ginger. Strain, and when it has cooled slightly, add the currant juice. You can also add other juices, depending on your taste. Let it cool. In the summer, when it’s really hot, I add some ice cubes before serving. Here, I use currant juice instead of regular ones. A refreshing drink that’s also healthy thanks to the ginger. I don’t add any sugar, but if you prefer it sweeter, you can stir in something else for a sweeter taste.