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Gingery Iced Tea

Source: Summer Cocktails
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Active Time:  5 Minutes
Total Time:  20 Minutes
  Makes about 6 drinks
On my first trip to Morocco, I was shocked to see Djellaba-cloaked men drinking small glasses of hot, minty tea on café patios in the full glare of the sun. Long clothes and hot drinks is not how Americans generally cope with heat. Then I tasted the strong, very sweet, minty tea and understood.
1 1/2 tablespoons green tea or black tea
1/2 cup sugar
1 bunch fresh mint
1 ounce fresh ginger, peeled, thinly sliced, and lightly crushed
Mint sprigs and crystallized ginger slices (optional), for garnish
Bring a teakettle full of water to a rolling boil. Rinse out a 3-cup or larger teapot with boiling water. Fill with tea, sugar, fresh mint, and fresh ginger. Fill with boiling water and let steep until cool. Place a sprig of fresh mint in each tall glass, fill with ice, then pour in tea. Cut a slit in slices of crystallized ginger, if using, and fit onto rim of glasses.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 6 drinks
Calories: 69
Sodium: 1mg
% Cal. from Fat: 0%
Carbohydrates, Total: 18g
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