Name: Iced Lemon and Ginger Tea
Total time: 20 min
Yield: Serves 4
Cuisine: British
Ingredients: 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)

Iced lemon and ginger is a sharp, refreshing jug for a hot afternoon, and brewing it hot first is what gives it real depth. Four bags of Loyd Boost Immunity go into the jug with fresh sliced ginger and lemon, so the fresh fruit and root back up what is already in the bag rather than leaving a thin, one note iced tea.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Lemon and Ginger Tea recipe. Canonical: https://teas.co.uk/recipes/iced tea/iced lemon and ginger tea/

Two things keep it clean. Add the juice of a second lemon after the bags come out, not during the steep, or the acid pulls bitterness from the brew; and chill it down hard with ice before serving, which lets the fresh and bagged ginger settle together into one rounded flavour.

⏱ 20 min 🍽 Serves 4 📊 Easy 📚 Iced Tea Recipes

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

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.
Bring the kettle to a true rolling boil and pour the 500ml of rolling boiling water straight over the contents of the jug.
Stir in the 2 tablespoons of acacia honey while the brew is still hot, until fully dissolved.
Cover the jug with a saucer and steep for six full minutes. The rosehip base wants the full six for proper colour development.
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.
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.
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.
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.
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.
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.

What you'll end up with: A tall amber glass over ice, ginger coins and a lemon slice floating in it, a sprig of mint at the side. Sharp lemon and a real ginger heat, long and thirst quenching on a warm day.

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🛒 Made with this tea

Loyd Boost Immunity, 20 Tea Bags 40g£5.00