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Ginger iced tea with mint for the barbecue evening

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Ingredients for 2 servings:

  • 2 tsp rooibos tea
  • 6 peppermint leaves, fresh
  • 2 slices of ginger
  • 200 ml boiling water
  • 2 organic lemons
  • 2 tsp brown sugar
  • some ice cubes for serving
  • some fresh mint for decoration

Instructions

Working time approx. 10 minutes; Rest time approx. 50 minutes; Total time approx. 1 hour

suitable for all meta types

Place the rooibos tea, peppermint leaves, and ginger in a bowl and pour over the boiling water. Let the tea steep for 5 minutes, then strain and chill for 45 minutes. Rinse the lemons with hot water, dry them, and halve each. Slice one lemon and juice the other. Mix the tea with the lemon juice and sugar. Pour the tea into a glass with ice cubes and lemon slices and serve with fresh mint.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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