Lemon-Ginger Iced Tea with Berry Cubes
- Level: Easy
- Yield: 6 servings:
-
- Nutritional Analysis
- Per Serving
- Calories
- 80
- Sodium
- 15 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 2 grams
- Total: 6 hr 21 min
- Prep: 15 min
- Inactive: 6 hr
- Cook: 6 min
Ingredients
1 cup (4 ounces) raspberries, rinsed
Water for ice cube trays, plus 8 cups water, divided
1/3 cup honey
1/2 cup (2 ounces) coarsely chopped fresh ginger
6 white tea bags
3 lemons, juiced (about 1/2 cup)
Lemon slices
Mint sprigs, for garnish
Directions
- Place about 4 raspberries in each compartment of an ice cube tray, 6 hours before serving iced tea. Fill with water and freeze.
- Place honey, 2 cups water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for 5 minutes. Remove from heat and add tea bags. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out solids.
- In a pitcher combine strained liquid with 6 cups water and lemon juice. Chill in refrigerator.
- To serve, place 3 ice cubes in a tall glass and pour iced tea over cubes. Garnish with lemon slices and mint sprigs.