Shellfish Free Ginger Rooibos Iced Tea
There is something deeply satisfying about a homemade iced tea that actually tastes like it was made with intention, and this one delivers on every level. Rooibos brings a naturally sweet, earthy depth with a gorgeous deep amber-red color, while fresh ginger is simmered low and slow to coax out every bit of its warm, spicy fragrance before the tea even hits the pot. A touch of honey rounds everything out into a drink that feels both refreshing and a little luxurious. Since every ingredient here is straightforwardly plant-based and whole, there is absolutely nothing to second-guess ā no sauces, no broths, no hidden additives that might raise a flag for anyone avoiding shellfish. The technique of simmering the ginger first is a small but brilliant step that makes the flavor noticeably more complex than a standard steep. Serve it over plenty of ice with an extra ginger slice for a drink that looks as good as it tastes.
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Learn more āIngredients
4 servings
- 4 cups water
- 4 rooibos tea bags
- 1 oz fresh ginger, peeled and thinly sliced (about 8ā10 slices)
- 2 tbsp honey
For serving
- 2 cups ice cubes
- 4 thin slices fresh ginger (optional)
Instructions
- 1
Combine the water and sliced ginger in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 minutes, until the water is fragrant and lightly golden from the ginger.
- 2
Remove the saucepan from the heat, add the rooibos tea bags, and steep for 5 minutes, until the liquid is a deep amber-red.
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