Gingery Iced Tea

  • Active Time 5m
  • Total Time 20m

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.

RecID 1554

nutrition information per serving

69 calories; 0g total fat; 0mg cholesterol; 1mg sodium; 18g carbohydrates; 0g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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