Mint-Ginger Iced Tea
This recipe, from Martha Stewart’s Everyday Food, gives you the antioxidant benefits of tea and the anti-inflammatory properties of ginger.
- 6 ounces fresh ginger, peeled and smashed with a meat mallet
- 4 bags mint tea
- 8 cups boiling water
- 2 tablespoons honey
- Mint sprigs
In a large pot, combine ginger, mint tea, and boiling water. Let steep 8 minutes. Pour through a fine-mesh sieve into a large container; discard solids. Stir in honey. Let cool to room temperature, about 2 hours. Serve over ice with mint sprigs.
Makes 8 one-cup servings with 34 calories, 8 grams carbohydrates, and 4 mg sodium