3 bags green tea (or 4 g green tea leaves)
juice from 1 lemon (about ¼ cup)
2 tablespoons pomegranate syrup
⅓ cup ginger syrup
4 cups water
Place the tea bags in 1 ½ cups of water heated to about 170°F (80°C) and steep the tea for 5 – 7 minutes. Strain the tea, stir in the other ingredients and put in the fridge overnight.
Serve over ice with a lemon slice and fresh mint leaves.
for the ginger syrup:
250 g fresh ginger root, skin on
3 cups sugar (i used 1 cup unrefined cane sugar and 2 cups white sugar)
2 cups water
Cut the ginger into 2 cm pieces and grate in a food processor.
Heat the sugar and water in a saucepan. bring to a boil, then lower the heat and simmer until the sugar has dissolved. stir in the ginger and let the pot cool on the stove, then put it in the fridge to steep overnight.
The next day, strain the syrup through a fine mesh sieve and refrigerate. this syrup will keep for several weeks at least, as long as it is refrigerated.
The ginger bits can be dried and used in a cookies, granola or cramble.
The prepared tea needs to stand in the fridge overnight too, so it’s best to make it in advance, but all that waiting pays off when you take the first sip.