Last vestige of Summer.

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.

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Green Ginger Iced Tea

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 3 inches of fresh ginger peeled and sliced
  • 8 cups water
  • 8 green tea bags

 Ginger Syrup –

  1. In a small saucepan combine 1 cup water, 1 cup sugar and 1/2 the ginger and bring to a boil.
  2. Simmer the mixture over moderate heat until the sugar dissolves.
  3. Remove from heat and let steep for 30 minutes.
  4. Strain the syrup.   (Syrup can be refrigerated for up to 3 weeks)

Green Ginger Tea –

  1. In a large saucepan, combine the 8 cups of water and the rest of the ginger and bring to a boil.
  2. Remove from heat, add the tea bags and steep for 6 minutes.
  3. Strain the tea into a large bowl and let cool to room temperature.
  4. Refrigerate tea until chilled.
  5. Pour the chilled tea into a large pitcher.
  6. Stir in 1 cup of the ginger syrup.
  7. 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!)

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