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CEiMB: Lemon-Ginger Iced Tea with Berry Cubes

26 May


Hello! Welcome to my new home :) As much as I loved my old blog, this one is much more me both in name and style, and I really hope you’ll all enjoy it.┬áNow, for my inaugural post, I felt like I had to make my debut with something that is equally “me.” Enter this week’s CEiMB recipe chosen by Mary of Popsicles and Sandy Feet.

How is this recipe so fitting, you may ask. Well, let me tell you. I am an avid tea drinker ever since a friend turned me on to some herbal blends from a posh loose leaf tea store in the mall. I make it a habit of having at least a couple glasses of tea a day. Usually herbal, almost always decaf. Add to that the fact that I have been a member of CEiMB for a couple years now and love the group of bloggers that participate, it seemed like the perfect time to show off the new site.

This beverage is so simple! Since I had blueberries in the freezer and bagged decaffeinated green tea in the cupboard, I used them instead of fresh raspberries and white tea called for in the original recipe. I put about 4 berries in each compartment of an ice cube tray, filled with water, and popped in the freezer. Next up I worked on boiling the tea mixture, let it steep as directed, then put it in the fridge overnight. Overall, it took me less than five minutes of work. Very easy.

While I was worried the tea might be a bit too spicy given the amount of ginger, I actually loved it. It wasn’t too overpowering and paired nicely with the sweetness of the honey and the slight bitterness of the tea. The blueberry cubes added not only a dash of pretty color but a lovely fruity flavor as well. The tart blueberry and lemon contrasted nicely with the sweet and spicy honey-ginger mixture. It was a very refreshing iced drink for a hot May afternoon! This would also be a great hot tea or used for easing any indigestion or nausea too since we all know ginger is great for stomach ailments.

Lemon-Ginger Iced Tea with Berry Cubes
1 cup frozen blueberries plus water for ice cube trays
1/3 cup honey
8 cups water, divided
1/2 cup (about 2 ounces) coarsely chopped fresh ginger
12 green tea bags
1/2 cup lemon juice

Place about 4 blueberries in each compartment of an ice cube tray, 6 hours before serving iced tea. Fill with water and freeze.

Place honey, 2 cups water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for 5 minutes. Remove from heat and add tea bags. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out solids.

In a pitcher combine strained liquid with 6 cups water and lemon juice. Chill in refrigerator.

To serve, place ice cubes in a tall glass and pour iced tea over cubes.

Makes 6 servings, approximately 1 1/2 cups tea and three ice cubes
Adapted from “Healthy Appetite with Ellie Krieger

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