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Tuesday, July 24, 2018

Ginger Iced Tea


Tall glasses of sweet ginger tea are topped off with sparkling Moscato.

COOK: 0:15
YIELD: 12 cocktails

1¼ c. sugar
½ c. thinly sliced fresh ginger
2½ qt. freshly brewed tea
1 bottle Moscato
12 slice candied ginger
ice cubes

Make ginger syrup: In a small pot, bring sugar and 1 cup water to a boil. Remove from heat and add fresh ginger; steep for about 7 minutes. Strain syrup and discard ginger. Allow syrup to cool completely, about 10 minutes.
In a pitcher, combine syrup and tea. Cover with plastic wrap and refrigerate until chilled, at least 2 hours or up to 2 days.
Fill tall glasses with ice cubes. Add scant 1 cup ginger tea to each, then top with 1/4 cup Moscato. Serve with a candied ginger slice on the rim, if desired.

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