Ingredients:
7 Cups Of Spring Water
1 Cup Of Strong Prepared Jahe Wangi Ginger Tea
1/4 Cup Of Torani Ginger Syrup
6 Fresh Thinly Cut Lemon Wedges [Garnish]
Information:
Serving Size 6
65 Calories Per Serving
0 Grams Of Fat
Cooking Directions:
Preparing this ginger iced tea recipe is quite simple. First take out a tea kettle, and place it on the stove. Next add in enough water to it to yield one full cup after boiling. Once your water is at a rolling boil, pour it into a small tea pot, and then add in enough Jahe Wangi ginger tea to create an extremely strong blend. Remember this one cup will be the flavor base for the whole recipe. Let the tea steep for about twelve minutes, as you don't have to worry about the water cooling. Once your tea is ready, strain it into a large glass iced tea pitcher, making sure to filter out any loose tea particles. Next pour in the six to seven cups of bottled spring water, and the Torani ginger syrup. Next take out a long wooden spoon, and then vigorously stir up the iced tea until all of the ginger syrup has dissolved, and you have an even and smooth color. Next do a quick taste test, regulate the sweetness if necessary, and then slide the iced tea pitcher into the refrigerator to chill for roughly three hours. Once the iced tea is cold, serve it over crushed, and garnish each glass with a solitary lemon wedge.
