- step-by-step directions
Ginger Simple Syrup:
- 1 cup granulated sugar
- 1 cup water
- 1/4 pound ginger (peeled, cut into 1/4-inch slices)
Iced Mint and Ginger-Lime Tea:
- 1 lime (cut into thin wheels)
- 3 cups water
- 2 bunches fresh mint (leaves only, plus more to garnish)
- 1/2 ounce ginger simple syrup (recipe above)
- ice (to serve)
- For the Ginger Simple Syrup: In a small saucepan over medium heat, stir together the sugar, water and ginger slices. Simmer, stirring occasionally, until the sugar has dissolved and the ginger has infused, about 15-20 minutes. Strain the ginger from the syrup and discard or reserve for another use.
- For the Iced Mint and Ginger-Lime Tea: In a large cast-iron pan or griddle, over medium-high heat, add lime wheels and cook, turning halfway through, until charred, about 2 minutes per side. Remove from heat, transfer to a plate to cool.
- In a medium saucepan, over medium-high heat, add water and bring to boil. Turn off heat and add mint leaves. Cover, and allow to steep for 10-15 minutes. Uncover, and using the back of a wooden spoon or a muddler, gently bruise the mint leaves to extract and remaining oil. Strain into a glass pitcher and transfer to refrigerator to chill for 1-2 hours.
- To Assemble: In a glass pint glass, add 2 lime wheels and ginger syrup, using the back of a wooden spoon or a muddler, smash until juice is extracted and mixture is fragrant. Pack glass with ice, top with mint tea, and stir to combine. Serve.
- Tip: Use any leftover ginger simple syrup to sweeten up a cocktail, or spice up a glass of lemonade!
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