f a spoon, mash the ginger with the garlic, chile and
For the Masala Chai Tea Concentrate:
Crush lightly together
In a large saucepan, combine the water, sugar, ginger and lemon peel strips. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove ginger and lemon strips with a slotted spoon and discard. Place tea bags in a tea pot. Immediately add simmering water mixture. Cover and let stand 3 to 5 minutes. Remove tea bags and discard. Serve immediately in mugs. If desired, garnish with lemon slices.
Combine first four ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
Remove ginger and lemon strips and discard them.
Place tea bags in a teapot and immediately add simmering water mixture.
Cover and let steep according to package directions.
Remove tea bags and discard.
Garnish with lemon slices if desired.
Serve immediately.
Combine the fresh ginger, water, honey, and lemon juice in a saucepan and simmer for 5 minutes.
Strain the tea into a mug.
ups)combine the lemon juice, rind, cinnamon, thyme, ginger and honey.
Boil water.
Remove from heat, add minced ginger and tea bags. Steep tea for ~3 minutes.
Remove tea bags and strain tea into a pitcher. Refrigerate until cold & serve w/ sweetener if desired.
Bring the water to a boil in a saucepan or teapot.
Place ginger, lemon juice and mint leaves in teacup.
Add hot water and enjoy!
ggs and the 1 teaspoon lemon peel. Beat the mixture well
n a small bowl, combine ginger, lemon rind, garlic, thyme, flour, salt
he heat and add the tea bags. Stir and allow the
Rinse lemon grass, cut into 2-inch lengths, and crush with the flat side of a large knife.
In a 2-quart pan, bring 5 cups water, sugar, ginger, and lemon grass to a boil. Take off heat and add green tea bags; let steep about 4 minutes or until flavor is as strong as you like.
Discard tea bags; let tea cool, about 30 minutes.
Pour through a fine strainer into a pitcher. Cover and chill until cold, at least 2 hours. Pour into tall glasses filled with ice.
In a large saucepan, bring 4 cups water to a boil. Remove from the heat. Add the tea bags and leave to steep for 4-5 mins. Remove the tea bags, then stir in the pineapple juice, honey, lemon juice and ginger. Chill for 1 hour. Serve over ice cubes in tall glasses.
Combine cherries and ginger slices in a glass bowl. Sprinkle sugar over the cherries mixture and cover with 2 cups filtered water.
Cover bowl with plastic wrap and refrigerate 2 hours to overnight.
Bring 2 cups filtered water nearly to a boil; pour over tea bags in a pitcher. Steep tea for 90 seconds. Squeeze tea bags into pitcher and discard bags.
Strain cherry-ginger water into pitcher with green tea, squeezing out excess liquid. Serve with lemon slices and lemon juice.
*NOTE: I used three tea bags of Traditional Medicinals brand Organic Green Tea with Ginger. The original recipe specified six tea bags and three full tablespoons of honey. I toned it down a little.
Brew the tea and let steep for 10 minutes; covered. Remove tea bags, allow tea to cool down then refrigerate.
Place all ingredients in a blender and process until smooth.
arge saucepan, combine water and ginger. Bring to a boil over
Boil water.
Peel and chop ginger into fine pieces.
Add lemon, honey, cayenne and ginger to a mug.
Top with boiling water and let steep for five to ten minutes, until the ginger is strong and aromatic.
Stir well and enjoy while flipping through your favourite magazine.
Combine water, mint and ginger in a pan, simmer, uncovered, 5 minutes; strain, discard mint and ginger.
Stir in honey.
Serve tea, hot or chilled, with lemon slices.
In a teapot, pour the boiling water over the echinacea and chopped ginger.
Cover and steep for 10-15 minutes.
Add lemon juice and honey and stir to mix. Strain and pour into 2 mugs.
Serve warm and enjoy!
Combine 5 cups water, mint and ginger in a small saucepan on medium heat. Simmer, uncovered, for 5 mins. Strain, discarding mint and ginger. Stir in honey.
Serve hot or chilled, with lemon slices.