Iced Lemon and Ginger Tea

teas.co.uk · 20 min · Serves 4

You'll need

• 4 Loyd Boost Immunity pyramid bags
• 500ml freshly drawn water, brought to a true rolling boil
• 1 thumb sized piece of fresh ginger root, peeled and sliced into thin 2mm coins (about 6 coins)
• 2 unwaxed lemons (one sliced into thin rounds, one juiced through a sieve)
• 2 tbsp acacia honey or raw blossom honey
• 250ml well chilled still water
• Plenty of cubed ice for the jug and the serving glasses
• 100ml well chilled sparkling water (optional, for the long drink finish)
• 4 small sprigs of fresh mint, for the serving glasses (optional)

Method

1. Drop the 4 Loyd Boost Immunity pyramid bags, the thinly sliced ginger coins and the slices of one lemon into a 1-litre heatproof jug.
2. Bring the kettle to a true rolling boil and pour the 500ml of rolling boiling water straight over the contents of the jug.
3. Stir in the 2 tablespoons of acacia honey while the brew is still hot, until fully dissolved.
4. Cover the jug with a saucer and steep for six full minutes. The rosehip base wants the full six for proper colour development.
5. After six minutes, lift the bags from the jug with a teaspoon, press each gently against the side, and discard. Leave the ginger coins and the lemon slices in the jug.
6. Squeeze the juice of the second lemon through a small sieve to catch the pips, and stir the juice into the hot jug. The fresh juice is added after the steep so the acid does not turn the brew bitter during infusion.
7. Add a generous handful of cubed ice to the jug and stir for thirty seconds to drop the temperature fast. Then stir in the 250ml of well chilled still water.
8. Cover the jug and slide into the fridge for twenty minutes to settle. The chill stage lets the fresh ginger and the bagged ginger marry into a coherent ginger character rather than two separate hits.
9. Fill four tall glasses with cubed ice. Pour the iced Boost Immunity into each glass through a small sieve, lifting one or two ginger coins and a thin lemon slice into each glass as a garnish.
10. For the optional long drink finish, top each glass with 25ml of well chilled sparkling water and stir gently once. Tuck a small fresh mint sprig into each glass against the side. Serve straight away with long bar straws.

Recipe: https://teas.co.uk/recipes/iced tea/iced lemon and ginger tea/