Ginger Tea
The Best of Food & Wine, 1984
45 minutes — 8 Servings | Print RecipeEmail Recipe | |||||||
Ingredients
| ||||||||
InstructionsUsing a meat pounder or the flat side of a cleaver, smashed a gingerroot. Cut into chunks with a sharp knife and place in a medium saucepan with 4 cups of water. Bring to a boil and cook over moderate heat for 45 minutes. (The tea will be quite strong at this stage. Some people will find it just right; others will want to dilute it with up to 2 additional cups of boiling water.) Serve hot in demitasse cups. Sweetened with brown sugar to taste. |
- Login to post comments
Recent comments
8 years 4 weeks ago
8 years 8 weeks ago
8 years 8 weeks ago
8 years 15 weeks ago
8 years 15 weeks ago
8 years 15 weeks ago
8 years 15 weeks ago
8 years 16 weeks ago
8 years 16 weeks ago
8 years 19 weeks ago