Remove the paper tags from the tea bags and discard them. Add the water, tea bags, peaches and ginger to the inner pot of the Instant Pot. Stir well to combine. Secure the lid on the Instant Pot and make sure the vent is in the sealing position. Press the Manual or Pressure Cook button and adjust the time to 5 minutes on high pressure In a small pot, make the Syrup by adding lemongrass and ginger to the water. Heat on medium heat until the water reduces to about 1/2 cup. Add the sugar, stir to mix well. Turn off the heat and set aside. Add the Syrup to the iced tea, follow by the lemon slices, calamansi limes and ice. Stir to combine well and serve cold Bring water, anise, vanilla, cloves, cinnamon, ginger, and tea to a boil in a large saucepan. Continue boiling for minutes, then remove from heat
Iced Ginger Hibiscus Tea | Saveur
Peel the ginger and cut into thin slices. Peel the zest of the lemons. Add both the ginger and lemon peel directly into the capsule, along with the sugar. Put the filter back into the carafe and fill with one litre of boiled water. Allow the tea to steep for minutes. Once brewed, remove the remove the filter and dispose of the teabags Peach Bourbon Arnold Palmer. The Peach Bourbon Arnold Palmer is a delightful twist on a classic summer refreshment. This cocktail combines the traditional Arnold Palmer, which is a mixture of equal parts tea and lemonade, with the sweet taste of peaches and the bold flavor of bourbon 1. Start by making the tea. We let four tea bags steep in eight cups of hot water for about 10 minutes. Then, add honey. 2. Let tea cool in the fridge for 30 minutes. 3. Fill 3 glasses with ice along with ginger and lemon as desired. 4. Top with iced tea mixture from the fridge Make the hibiscus tea: In a 4-quart saucepan, pour 4 cups of water over the dried hibiscus petals and place the pot over low heat. Bring the water to a slow simmer and let cook for 5 minutes
Green Chamomile & Ginger Iced Tea - Mosi Tea
4cm thumb of ginger, peeled and finely sliced; tbsp loose-leaf green tea, or green tea bags (paper tags removed), depending on preferred strength of the tea; Small handful of fresh mint leaves, plus another pinch of mint leaves to serve; tbsp honey, to taste; 2 lemons, 1 juiced, the other in slices to serve; Ice Peel ginger and cut into thin slices. In a large saucepan over high heat, bring the water, lemongrass, ginger, and sugar to a boil. Remove saucepan from the heat, and add the green tea (if you're adding the loose tea, put it in something so you can get it out right after it's steeped, while leaving the ginger and lemongrass in)