Wednesday, February 24, 2010
Hibiscus and Ginger Tea for a Midweek Mocktail
2 quarts boiling water
2 bags 'lemon zinger' green tea
3 bags 'passion' (hibiscus and other wild flower blend) tea
1/4 teaspoon ground ginger
3 slices candied ginger
1/4 cup honey
Plenty of ice
lemon slices for garnish
Place the tea bags and, candied ginger, and dried ginger to a large heatproof serving pitcher. Add in the boiling water and let soak for 10 minutes or until the tea is to the strength you like and discard the bags. Slowly stir in the honey so that it dissolves and let sit another 20 minutes to cool slightly. Add in plenty of ice to cool it down and put in the fridge for several hours to get nice and cold.
Stir again before serving and serve over ice with a wedge of lemon.
* For a cocktail, add a jigger of vodka to the tea in a large glass and top with either Prosecco, Champagne, or even sparkling water.