This recipe shouts mint, tea and ginger! A refreshing treat with or without added sweeteners.
[ makes about 8 cups ]
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
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