Ginger iced tea

Ingredients for 2 servings:

• 2 lemons
• 1 piece(s) ginger, thumb-sized
• 1 tea bag, black, any variety possible
• 1 sprig of mint, not necessary
• 3 tbsp sugar
• 1 liter of water
• n. B. Ice cubes

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

delicious and healthy

So…the recipe is partly from my great-grandmother Charlotte (greetings from heaven) and from the two of us, who love ginger so much. First, I brew the tea so it can cool down. As usual: one tea bag in a mug of hot water, let it steep for 3-5 minutes, remove the bag, and that’s it. I sweeten the tea with sugar (3 tablespoons is our personal preference, to each their own). Then I take the ginger and grate it. I always use a square grater and place it on a plate. It stands up well, and the plate catches the root pulp and juice. I put this in a container with a spout (I use a measuring jug with a spout), then squeeze the lemons and add them. Then I tear the mint (if you prefer it more civilized, you can chop it; I like to tear it) and toss it in. I fill everything with water (cold from the tap) to allow the aromas to release (about 1/4 liter). I let it steep more by feel; it should be about half an hour. After the half hour, I strain the lemon, mint, and ginger mixture into a 1-liter juice carafe, pressing everything through the sieve to ensure none of the wonderful aroma is lost. I add the black tea and fill the carafe with cold water until it’s full. Then I taste it and add the ice cubes. As I said, you can experiment with the quantities. We think the ginger is absolutely fantastic in it because of its lemony spiciness, and it’s healthy too (according to Alfons Schuhbeck, it apparently has over 500 health-promoting ingredients). We also tried the lemonade with chili peppers – delicious, but not everyone’s cup of tea.