- 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!
rate this recipe
Fried Rice Chicken Sandwiches
Mushroom and Shrimp Stuffed Shells with Pesto Bechamel Sauce
Grilled Potato Salad with Scallions and Pepitas
Cheesy Chicken Sliders
Lemon Bar Slab Pie
Fried Rigatoni Poppers with Sausage
Rose Pasta with Cherry Tomatoes, Squash and Zucchini
Herb Rosti with Fresh Tomato Basil Salad
Cheesy Caprese Potato Bake
Halibut with Beefsteak Tomatoes
Guacamole with Savory Corn Cakes
Fried Eggplant Sandwiches with Harissa