8 Sep 2016 Drinks
This is a seriously refreshing drink. Substitute the Ceylon tea bags for another favourite flavour like green or jasmine tea. Try infusing the tea with lemon juice and zest or fresh mint leaves for a different flavour also. You can make this in advance, storing in the fridge for a couple of days or keep it in the freezer ready to bring on your picnic. That way, it will still be icy cold by the time you come to enjoy it.
Place the sugar in a pan with 1L of water and add the ginger and lemongrass. Bring slowly to the boil, stirring until the sugar dissolves and then remove from the heat. Add the tea bags and leave to steep for 3-4 minutes or until they reach your favoured strength.
Fish out and discard the tea bags and then leave the tea to cool completely. Strain the ginger and lemongrass out if preferred (I like to leave them in) and then serve in tall glasses with plenty of ice.
Photo (c) Elisha Clarke
75g caster sugar
5cm piece fresh ginger, peeled and sliced
1 long or 2 short lemongrass sticks, thinly sliced
3 Ceylon tea bags