Best Iced Lemon Ginger Tea Recipes

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LEMON-GINGER ICED TEA



Lemon-Ginger Iced Tea image

This Arnold Palmer has just a little kick to it because of the ginger. But it's so good! It's not intended to be a syrupy, sweet tea, so don't load it with sugar. Keep the taste of the ginger as the focal point.

Provided by Paula

Categories     Drinks Recipes     Tea     Iced Tea Recipes

Time 10m

Yield 1

Number Of Ingredients 5

1 cup water
1 lemon-ginger tea bag (such as Stash®)
1 pinch white sugar, or to taste
½ cup brewed orange pekoe tea (such as Lipton®)
ice cubes

Steps:

  • Bring water to a boil; add lemon-ginger tea bag. Let steep for 5 minutes. Sweeten with sugar and allow to cool.
  • Mix lemon-ginger tea and orange pekoe tea together and serve over ice.

Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.4 g, Sodium 17.2 mg, Sugar 1 g

ICED LEMON & GINGER MINT TEA



Iced Lemon & Ginger Mint Tea image

Make and share this Iced Lemon & Ginger Mint Tea recipe from Food.com.

Provided by Miraklegirl

Categories     Beverages

Time 12m

Yield 6 serving(s)

Number Of Ingredients 7

4 bags mint tea
8 slices ginger, thin,unpeeled
1/2 cup whole fresh mint leaves
1/2 cup sugar
6 cups boiling water
1/2 cup fresh lemon juice
6 sprigs of fresh mint (optional)

Steps:

  • Place tea bags, ginger, mint& sugar in saucepan.
  • Pour in boiling water, cover, and let stand 10 minutes.
  • Strain tea into large pitcher and stir in lemon.
  • Refrigerate until cold.
  • Pour into ice filled glasses and garnish with mint.

ICED LEMON GINGER TEA



Iced Lemon Ginger Tea image

Categories     Tea     Non-Alcoholic     Ginger     Iced Tea     Lemon     Summer     Shower     Party     Gourmet     Drink

Yield Makes about 7 cups.

Number Of Ingredients 7

a 4-inch piece fresh gingerroot
6 cups water
1/2 cup honey
1/2 cup sugar
zest of 2 lemons, removed with a vegetable peeler
1 cup fresh lemon juice
Garnish: lemon slices

Steps:

  • Peel gingerroot and cut crosswise into thin slices. In a medium saucepan boil water, gingerroot, honey, sugar, and zest, stirring, until sugar is dissolved. Remove pan from heat and steep "tea" covered, 45 minutes. Uncover tea and cool completely.
  • Remove gingerroot and zest with a slotted spoon and discard. Transfer tea to a pitcher and stir in lemon juice. (Chill tea, covered, until cold and up to 2 days.)
  • Serve tea over ice in tall glasses and garnish with lemon slices.

ROOIBOS, FRESH APPLE, GINGER AND LEMON ICED TEA



Rooibos, Fresh Apple, Ginger and Lemon Iced Tea image

You'll need a good juicer. Rooibos (redbush) is a herb-type plant that only thrives in the Cederberg mountain area, about 200 kms north of Cape Town, South Africa. Its health properties have been increasingly studied and confirmed in recent years and the tea (tisane, or infusion) of rooibos has become popular in Western countries and is available in the herbal tea section of many supermarkets as well as specialty health stores. Babies that grow up in South Africa are often fed rooibos tea from the bottle. It is high in antioxidants and micro-nutrients, and contains no caffeine. Since I live near to where rooibos is grown and I have a newfound love affair with juicing fresh fruits, I want to share this awesome iced tea, packed full of goodness. You won't need to sweeten this iced tea, since there is so much sweetness and deliciousness in the fresh apple juice. The ginger adds zing and has additional health benefits, and the lemon adds a hint of tartness and of course Vitamin C.

Provided by CarolineOYum

Categories     Beverages

Time 2h10m

Yield 4 glasses, 4 serving(s)

Number Of Ingredients 5

800 ml water
6 rooibos tea bags
4 apples, any eating apples are fine but my favourite are Granny Smith apples, green, tart and so very sweet
2 cm fresh ginger, peel included
2 cm fresh lemon, washed, peel included

Steps:

  • Boil water and pour over rooibos teabags in a teapot or jug. You'll see the lovely red colour developing immediately.
  • Allow rooibos infusion to cool down and transfer to fridge, with tea bags remaining - you really want to extract the most out of this healthy tea.
  • Juice apples with ginger and lemon and chill in fridge. (Use freezer for the juice and rooibos to shorten time between making and serving.).
  • To serve, fill each glass with about two-thirds rooibos and one-third juice, adjusting according to your guest's taste for sweetness. Stir and enjoy this healthy iced rooibos tea!

Nutrition Facts : Calories 94.6, Fat 0.3, SaturatedFat 0.1, Sodium 7.8, Carbohydrate 25.1, Fiber 4.4, Sugar 18.9, Protein 0.5

LEMON-GINGER ICED TEA WITH BERRY CUBES



Lemon-Ginger Iced Tea with Berry Cubes image

Provided by Ellie Krieger

Categories     beverage

Time 6h21m

Yield 6 servings:

Number Of Ingredients 8

1 cup (4 ounces) raspberries, rinsed
Water for ice cube trays, plus 8 cups water, divided
1/3 cup honey
1/2 cup (2 ounces) coarsely chopped fresh ginger
6 white tea bags
3 lemons, juiced (about 1/2 cup)
Lemon slices
Mint sprigs, for garnish

Steps:

  • Place about 4 raspberries in each compartment of an ice cube tray, 6 hours before serving iced tea. Fill with water and freeze.
  • Place honey, 2 cups water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for 5 minutes. Remove from heat and add tea bags. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out solids.
  • In a pitcher combine strained liquid with 6 cups water and lemon juice. Chill in refrigerator.
  • To serve, place 3 ice cubes in a tall glass and pour iced tea over cubes. Garnish with lemon slices and mint sprigs.

Nutrition Facts : Calories 80, Sodium 15 milligrams, Carbohydrate 21 grams, Fiber 2 grams

LEMON GINGER ICED GREEN TEA



Lemon Ginger Iced Green Tea image

Adapted from Japanese recipe wiki.

Provided by Jean Ray @Sheepdoc

Categories     Non-Alcoholic Drinks

Number Of Ingredients 5

2 cup(s) water
1 cup(s) sugar
1 teaspoon(s) ground ginger
1 1/2 tablespoon(s) grated lemon peel
6 - green tea bags

Steps:

  • Boil water, sugar, ginger, and lemon peel on medium 7-8 minutes. Remove from heat.
  • Add tea bags and steep 10-15 minutes.
  • Remove tea bags and stir in lemon juice. Refrigerate.
  • To serve, mix 1/4 cup concentrate to 3/4 cup water or sparkling water and serve over ice.

ICED GINGER TEA WITH LEMON AND CLOVES



Iced Ginger Tea with Lemon and Cloves image

Categories     Non-Alcoholic     Food Processor     Summer     Gourmet     Drink

Yield Makes about 12 cups

Number Of Ingredients 8

3/4 lb fresh ginger, peeled and coarsely chopped (1 1/2 cups)
5 cups boiling-hot water
1 tablespoon whole cloves
6 cups water at room temperature
1/2 cup strained fresh lemon juice
1 cup sugar, or to taste
Special Equipment
cheesecloth

Steps:

  • Purée ginger with 1/4 cup boiling-hot water in a food processor, then stir together with cloves and remaining 4 3/4 cups boiling-hot water in a large glass or stainless-steel bowl. Let stand, uncovered, at room temperature 2 hours.
  • Set a sieve lined with 4 layers of rinsed and squeezed cheesecloth over another large bowl. Pour ginger mixture into sieve, then gather up edges of cheesecloth and squeeze to extract as much liquid as possible into bowl. Discard solids, reserving cheesecloth in sieve.
  • Stir in 4 cups room-temperature water and lemon juice, then let stand at room temperature 1 hour (to allow sediment to settle). Ladle or pour ginger tea through sieve lined with cheesecloth, leaving any sediment at bottom of bowl. Add sugar and remaining 2 cups room-temperature water, stirring until sugar is dissolved. Chill in a pitcher until cold, about 2 hours. Serve over ice.

ICED LEMON GINGER "TEA"



ICED LEMON GINGER

Categories     Citrus

Number Of Ingredients 7

4-inch piece fresh gingerroot
6 cups water
1/2 cup honey
1/2 cup sugar
Zest of 2 lemons, removed with a vegetable peeler
1 cup fresh lemon juice
Garnish: Lemon slices

Steps:

  • Peel gingerroot and cut crosswise into thin slices. In a medium saucepan boil water, gingerroot, honey, sugar and zest, stirring until sugar is dissolved. Remove pan from heat and steep "tea", covered, 45 minutes. Uncover tea and cool completely. Remove gingerroot and zest with a slotted spoon and discard. Transfer tea to a pitcher and stir in lemon juice. Chill tea, covered, until cold and up to 2 days.Serve tea over ice in tall glasses and garnish with lemon slices.

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