This tea is the perfect way to cool off on a hot summer day…Today is a hot one here in Manhattan. This morning I made a pitcher of Iced Ginger n’ Dandelion Root Tea—such a refreshing way to start off a hot August morning!
I also made a tasty tray of Iced Ginger n’ Dandelion Root ice cubes…these are a flavorful way to add pizazz to any drink or cocktail!
My tea recipe is low in calories, high in flavor and easy to make. When I was growing up, we made iced tea with flavorful tea bags and let it sit in the sun for hours. This recipe is quite unique in that I add a touch of agave nectar, nutmeg, ginger, fresh strawberries and mint to the tea.
Dandelion tea is packed with vitamins A, C, D and B Complex as well as zinc, potassium, iron, manganese, choline, copper, calcium, silicon and boron. It is an agent for keeping optimum liver, kidney and gallbladder functions. Moreover, I recommend dandelion root tea to my clients to enhance detoxification as well as to relieve digestive disorders.
- 1 Tbsp. Fresh Ginger Root
- Handful of Fresh Mint Leaves
- 4 Organic Roasted Dandelion Root Tea Bags (let sit for 15 min)
- 2 Tbsp. Agave Nectar
- 10 Fresh Strawberries
- 1 Lime, sliced
- Dash of Nutmeg
- Handful of Ice cubes
- Boil 3 quarts of water in a tea kettle.
- Pour the hot water into a gallon pitcher and add nutmeg, lime, mint leaves, strawberries, agave nectar and ginger. Mix well.
- Let sit for at least 1 hour.
- Mix again and serve chilled over ice.