Ginger Iced Tea
- 1 piece fresh ginger, 3 inches long, peeled and
- 10 cups water
- 1 cup sugar
- 1/4 cup loose tea leaves, such as English
Breakfast or Earl Grey
- Cracked ice for serving
Line a sieve with cheesecloth and place over a saucepan. Strain the ginger water through the sieve, then add the sugar to the saucepan. Bring to a boil over high heat, stirring, then reduce the heat to medium and simmer, undisturbed, for 10 minutes. Remove from the heat, stir in the tea leaves and cover.
Let steep for 5 minutes. Strain the tea into a large, heatproof pitcher and pour in the remaining 6 cups water. Stir well, cover and refrigerate until well chilled. Pour over cracked ice in tall glasses.