Mint Tea Punch

This recipe shouts mint, tea and ginger!  A refreshing treat with or without added sweeteners.

[ makes about 8 cups ]

Ingredients:

1. 6 ounces / 170g of fresh ginger, peeled and smashed with a pestle & mortar

2. 10g / 4 silken infusers of Emerald Mint tea

3. 8 cups boiling water

4. 2 tablespoons honey ( optional )

5. Ice cubes

6. Fresh mint leaves

Instructions:

In a large pot, combine the ginger, mint tea, and boiling water. Leave to brew for 10 minutes.
Strain with a fine sieve and add honey if desired to the strained brew.

Let cool to room temperature. ( store in the refrigerator after 2 hours ). Serve over ice with fresh mint leaves.

This punch can be stored for up to 3 days in the refrigerator. Add ice and mint leaves only before serving.

Inspired by :  www.marthastewart.com