Ingredients:
- 1 piece fresh ginger, 3 inches long, peeled and
coarsely grated - 10 cups water
- 1 cup sugar
- 1/4 cup loose tea leaves, such as English
Breakfast or Earl Grey - Cracked ice for serving
Directions:
Place the ginger in a large, nonaluminum bowl. Pour in 4 cups of the water, cover and let stand undisturbed for 48 hours.
Line a sieve with cheesecloth and place over a saucepan. Strain the ginger water through the sieve, then add the sugar to the saucepan. Bring to a boil over high heat, stirring, then reduce the heat to medium and simmer, undisturbed, for 10 minutes. Remove from the heat, stir in the tea leaves and cover.
Let steep for 5 minutes. Strain the tea into a large, heatproof pitcher and pour in the remaining 6 cups water. Stir well, cover and refrigerate until well chilled. Pour over cracked ice in tall glasses.
Line a sieve with cheesecloth and place over a saucepan. Strain the ginger water through the sieve, then add the sugar to the saucepan. Bring to a boil over high heat, stirring, then reduce the heat to medium and simmer, undisturbed, for 10 minutes. Remove from the heat, stir in the tea leaves and cover.
Let steep for 5 minutes. Strain the tea into a large, heatproof pitcher and pour in the remaining 6 cups water. Stir well, cover and refrigerate until well chilled. Pour over cracked ice in tall glasses.
Serves 8.
Adapted from
Williams-Sonoma Outdoors Series,
Beach House Cooking,
by Charles Pierce
(Time-Life Books, 1999).
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