I’m on a couple of kicks lately. Well – come to think of it – several kicks. I’m just going to talk about two of ’em today.
Lately I’m a little obsessed with both iced green tea and fluffy beach reads. It is summer, after all. I’ve made raspberry lemon iced green tea (good), strawberry mint (also good), and blueberry (pretty color, but needs work). And the books, you ask? Well, I finally read The Help and The Girl with the Dragon Tattoo. The Help was exquisite. The Girl with the Dragon Tattoo was so totally engrossing. Loved it.
And after that, I read the fluffiest of the fluffy, a book called Sweet Life by Mia King. Apparently, Ms. King’s books have recipes in the back. I had no idea until I flipped the last page and, voila! Recipes! And, double voila! A recipe for a Lemongrass, Ginger, and Mint Iced Green Tea! I love when kicks come together.
This is my favorite iced green tea variation so far. Which kind of makes me mad because this is the only one I didn’t make up myself.
So anyway, how about some iced green tea? This stuff is terrific. The best. Absolutely perfect for summer. Ginger, lemongrass, green tea – so happy together. I’m also pretty sure it’s kicky enough to power me through hours of web design, so that I can stop being distracted and get back to reading fluff already. Dare to dream.
Ginger Lemongrass Iced Green Tea
- 8 cups water
- 1 stalk lemongrass
- 1 piece of ginger (about the size of two thumbs (or one freakishly large thumb))
- 1/3 cup sugar (or 1/4 cup agave nectar, or sugar substitute to taste - just add to taste after it's chilled)
- 10 individual bags green tea or 3 heaping tablespoons loose green tea
- Mint for garnish
- Cut lemongrass into two-inch pieces, and crush with the flat side of a knife, or just cut each piece lengthwise a few more times like I did.
- Peel ginger and cut into thin slices.
- In a large saucepan over high heat, bring the water, lemongrass, ginger, and sugar to a boil.
- Remove saucepan from the heat, and add the green tea (if you're adding the loose tea, put it in something so you can get it out right after it's steeped, while leaving the ginger and lemongrass in). Steep for about a minute, or until it's the right color/flavor for your tastes.
- Remove the tea bags/leaves, then let sit for about 30 minutes.
- Pour the tea through a fine-mesh sieve into a pitcher.
- Refrigerate until cool - about a couple of hours.
- Pour over ice. Top with a mint sprig. And enjoy!
This is such a nice change from the typical iced teas…. I love drinking them and this one could definitely be right up there on the top. Looks and sounds so refreshing and summery….. Lovely!
Its like you read my mind! You appear to know so much about this, like you wrote the book in it or something. I think that you could do with a few pics to drive the message home a little bit, but instead of that, this is great blog. A fantastic read. I will certainly be back.Regards, you can always check my website to posicionamiento en google
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Thank you for the recipe – it sounds like a lovely tea.
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Definitely going to have to try this out. Sounds quite refreshing in this tropical southeast Asian heat we’re having!
Today, scientific research in both Asia and the west is providing hard evidence for the health benefits long associated with drinking green tea. For example, in 1994 the Journal of the National Cancer Institute published the results of an epidemiological study indicating that drinking green tea reduced the risk of esophageal cancer in Chinese men and women by nearly sixty percent.`-‘”
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This looks so good! What a refreshing and tummy satisfying drink for the summer!
Thanks for sharing! Does it keep long?
Can we add the sugar after all the boiling and steeping are done, or do sugar need to be boiled with ginger and lemongrass, and if so why?