When it comes to ginger tea, there’s nothing quite like making it from fresh ginger root. I find that it’s sweeter. This ginger raspberry tea recipe is the perfect pairing of sweet and pungent ginger with sweet and tart raspberries. I like to pour it over ice and pretend I’m back in a desert somewhere with palm trees. A girl can dream, right?
To begin, I chopped up a 1″ piece of ginger and threw it into a small saucepan with a cup of water. After the water began to boil, I removed the pan from the burner and strained the liquid into a mason jar. I then let it cool to room temperature and chilled it in the refrigerator for about an hour.
I muddled the raspberry in a glass to make sure the full flavor of the berries shine through in the drink. Then I added some ginger and thyme infused ice cubes. It’s the perfect setup for the freshly brewed ginger tea. Ginger on ginger.
It’s my own little taste of something warmer. Something to make me look forward to the busy season. And to also soak up all of the benefits ginger (and raspberries!) have to offer.
GINGER RASPBERRY TEA RECIPE
Ingredients
- 1 cup of water
- Approximately 1″ piece of ginger, chopped
- Approximately 6 raspberries
- Ice cubes
Directions
- Place the chopped ginger into a small saucepan and cover with 1 cup of water. Cover the saucepan with a lid and bring to a boil.
- Remove from heat and strain the liquid into a mason jar. Allow it to cool to room temperature then refrigerate for at least an hour.
- After the ginger liquid has chilled, drop the raspberries into a serving glass. Muddle the berries then add ice cubes.
- Pour over the chilled ginger tea.
- Enjoy!