Fresh Ginger & Mint Tea
- Weigh 1 ½ oz. fresh mint on branch, not chopped
- Weigh 1 3/4 oz. fresh ginger, thinly sliced
- 1 liquid oz. fresh lemon juice
- 3 liquid Tbs. of raw, unpasteurized honey
- 7 cups of water (preferably spring water)
1. Place the water in a pot with the ginger and bring it to a subtle boil for about
two minutes. Note: Fresh ginger takes longer to cook than the other ingredients.
2. Take the water off of the burner and let it stand for five minutes.
3. Add the remaining ingredients and let cool.
4. Pour the tea into a pitcher (including all the ingredients), and you’re ready for a refreshing drink.
5. If you wish, add some crushed pineapple, melons or any fresh fruit you desire.
TIP: Raw vs. Pasteurized
You’ll notice the recipe calls for unpasteurized honey. Always use unpasteurized when given a choice.
The next time you’re in the grocery store, pick up a container of fresh orange juice and read the label. It probably has an expiration date of about four days. Now read the label for pasteurized orange juice. Surprise! You have about three months, maybe more. OJ contains beneficial enzymes and other nutrients that are destroyed in pasteurization.
Start reading the labels on food products, and don’t be fooled by a play on words like “freshly squeezed.” Yes, it has been freshly squeezed — now look for “pasteurized,” which will probably be somewhere in small print near the bottom of the container.
Chef Daryll Hersche
About the author: Daryll Hersche is chef/owner of Your Epicurean Affair, offering cooking lessons and personal chef services in your home (www.yourepicureanaffair.com). Contact him with your cooking questions at firstname.lastname@example.org.