 |
Prep Time: 2880 Minutes Cook Time: 48 Minutes |
Ready In: 2928 Minutes Servings: 8 |
|
For a festive touch, wet the rims of tall glasses and dip in a mixture of finely chopped crystallized ginger and sugar. Adapted from Williams-Sonoma Outdoors Series, Beach House Cooking by Charles Pierce (Time-Life Books, 1999). Ingredients:
1 piece fresh ginger, 3 inches long,peeled and coarsely grated |
10 cups water |
1 cup sugar |
1/4 cup loose tea leaves (such as english breakfast or earl grey) |
cracked ice |
Directions:
1. Place the ginger in a large, nonaluminum bowl.
2. Pour in 4 cups of the water, cover and let stand undisturbed for 48 hours.
3. Line a sieve with cheesecloth and place over a saucepan.
4. Strain the ginger water through the sieve, then add the sugar to the saucepan.
5. Bring to a boil over high heat, stirring, then reduce the heat to medium and simmer, undisturbed, for 10 minutes.
6. Remove from the heat, stir in the tea and cover.
7. Let steep for 5 minutes.
8. Strain into a large, heatproof pitcher and pour in the remaining 6 cups water.
9. Stir well, cover and refrigerate until well chilled.
10. Pour over cracked ice in tall glasses.
|
|