Maple Ginger Iced Tea

Black tea is steeped with sliced fresh ginger, lightly sweetened with maple syrup, then chilled and served over ice with mint. The drink has a tea-forward base, a gentle ginger heat, and a cooler herbal finish.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

• 750 ml water for brewing tea
• 30 g fresh ginger peeled and thinly sliced
• 4 count black tea bags regular strength
• 45 ml maple syrup none
• 15 ml lime juice freshly squeezed
• 250 ml cold water for diluting and chilling the tea
• 8 g fresh mint leaves lightly bruised, plus extra for garnish
• 400 g ice for serving

Instructions

1. In a small saucepan, combine 750 ml water and 30 g sliced ginger. Bring just to a simmer over medium heat, then reduce heat and simmer for 5 minutes. The ginger water smells fragrant and lightly spicy.
2. Remove the pan from the heat. Add 4 black tea bags and steep for 4 minutes, then remove the tea bags and strain the liquid into a heatproof pitcher. The tea is dark and aromatic without a harsh bitter note.
3. Stir in 45 ml maple syrup and, if using, 15 ml lime juice. Add 250 ml cold water to dilute and cool the tea, then stir in 8 g mint leaves. The liquid is evenly sweetened and cool enough to chill quickly.
4. Let the tea sit for 5 minutes so the mint can perfume the drink, then discard the mint if you prefer a clearer beverage, or leave it in for a stronger herbal note. The drink tastes balanced, with ginger present but not sharp.
5. Fill 4 tall glasses with 400 g ice total, pour in the tea, and garnish each glass with a few mint leaves. The glasses are cold and the tea is fully chilled over ice.