Well Labor Day Weekend is here. Up North, where I grew up, that meant the last weekend of summer. However, in The South it means the beginning of College Football season (ie: Fall) – time for games, tailgating, sweatshirts….
Whoa Nelly !!! (apologies to Keith Jackson) It’s still 95 degrees here in Atlanta! There’s still lots of time to sip my favorite summer beverage – Green Ginger Iced Tea.
Every Fall, I take a few days for a “just me” beach retreat on the Florida Gulf Coast. Last year, I ate lunch at George’s in Alys Beach. They served a wonderful green ginger iced tea, that I immediately wanted to duplicate at home. I found this recipe at foodandwine.com. It is so refreshing ! I hope you’ll try it and ward off Fall for a little while longer.
Green Ginger Iced Tea
- 1 cup water
- 1 cup sugar
- 3 inches of fresh ginger peeled and sliced
- 8 cups water
- 8 green tea bags
Ginger Syrup –
- In a small saucepan combine 1 cup water, 1 cup sugar and 1/2 the ginger and bring to a boil.
- Simmer the mixture over moderate heat until the sugar dissolves.
- Remove from heat and let steep for 30 minutes.
- Strain the syrup. (Syrup can be refrigerated for up to 3 weeks)
Green Ginger Tea –
- In a large saucepan, combine the 8 cups of water and the rest of the ginger and bring to a boil.
- Remove from heat, add the tea bags and steep for 6 minutes.
- Strain the tea into a large bowl and let cool to room temperature.
- Refrigerate tea until chilled.
- Pour the chilled tea into a large pitcher.
- Stir in 1 cup of the ginger syrup.
- Serve in tall glasses over ice, with a lemon garnish. (Tea can be refrigerated in a covered pitcher for up to 2 days – if it lasts that long!)