Iced Lemon Ginger Tea



Ingredients:

4-inch piece fresh gingerroot

6 cups water

1/2 cup honey

1/2 cup sugar

Zest of two lemons, removed with a vegetable peeler

1 cup fresh lemon juice

Garnish: lemon slices



Peel gingerroot and cut crosswise into thin slices. In a medium

saucepan boil water, gingerroot, honey, sugar, and zest, stirring,

until sugar dissolves.



Remove pan from heat and steep "tea" covered, 45 minutes. Uncover tea

and cool completely.



Remove gingerroot and zest with a slotted spoon and discard. Transfer

tea to a pitcher and stir in lemon juice. (Chill tea, covered, until

cold and up to 2 days.)



Serve tea over ice in tall glasses and garnish with lemon slices.



Recipe makes about 7 cups.

Lemonade Tea

When served in restaurants, this half-lemonade, half-iced tea beverage

is often called an "Arnold Palmer." It's always been a winner!



Prep Time:10 min

Start to Finish:10 min

Makes: 20 servings (about 1 cup each)



2 cans (12 ounces each) frozen lemonade concentrate, thawed

3 quarts iced tea

Fresh mint sprig, if desired



1. Make lemonade as directed on can, using punch bowl or large

container. Stir in tea.

2. Serve over ice. Garnish with mint.



Did You Know...

During a heat wave at the U.S. 1904 World's Fair, a tea plantation

owner didn't want his hot tea samples to go to waste. He dumped ice

into his brewed tea, and iced tea was born!

Special Touch

Mint and lemon slices are ideal garnishes. But you can really dress up

this refreshing iced tea by serving it with a sprig of lemon balm, a

fresh herb combining the fragrances of lemon and mint.

Summer Iced Tea

4 cups freshly brewed tea
1/4 cup honey
1/4 cup lemon juice
lemon slices for garnish

Combine all ingredients in a glass or ceramic jug and chill. Serve in tall chilled glasses, garnished with lemon slices.

Cinnamon Tea



4 cups boiling water

2 tea bags black tea

3 cinnamon sticks

1/2 lemon, sliced



Steep the tea bags, cinnamon sticks, and lemon slices in the freshly boiled

water for 5 minutes.



Remove the tea bags and cinnamon sticks; serve hot.

Fruit Tea

Prepare Classic Iced Tea (below), except in step 2, after pouring tea

into pitcher, stir in 4 cups cold fruit juice(such as peach,

cranberry, raspberry or white grape), instead of water. Garnish with

fresh fruit. Makes about 8 cups or 8 servings, each serving about 85

calories.



Classic Iced Tea

Use your favorite breakfast tea or a fruit or herbal blend.



8 tea bags, tags removed

Ice cubes

Granulated or superfine sugar, optional

Thin lemon slices, optional



In 3-quart saucepan, heat 4 cups cold water to boiling over high heat.

Remove saucepan from heat and stir in tea bags. Cover and let stand

5 minutes to brew. Stir tea. Remove tea bags and pour tea into 2-1/2

quart pitcher with 4 cups cold water. Cover and let stand until ready

to serve. (Do not refrigerate or tea will become cloudy. If this

happens, add boiling water, gradually, until tea clears.)



To serve, pour tea over ice cubes in tall glasses. Serve with sugar

and lemon slices if you like. Makes about 8 cups or 8 servings.



-Good Housekeeping, July 1998