LINDA’S GINGER TEA

I would often cut up fresh ginger, let it sit in screaming hot water, then drink it as tea. But it wasn’t until my friend Linda came for a visit that I learned how to make it in large batches, and I like to give credit where credit is due. I have made a few minor changes along the way regarding measurements, but this will always be “Linda’s Ginger Tea.”

Take approximately one to two pounds of fresh elephant ginger. Now I am not sure if this is what it is actually called, but it is basically giant ginger. You can use the smaller ginger if you’d like but the larger roots are easier to handle and prepare.

First, use a vegetable wash and wash the ginger well, then make sure it is totally dry. Pull out your peeler and use it to peel off the rough skin of the ginger revealing the light beige-ish yellow root underneath. Once it is all totally peeled, get out your grater. Grate the entire batch of ginger until it is all shredded. No need to fuss over a fine shredder. A large grate will do just fine.

Place the fresh grated ginger into a large pot and fill it with water. Often times I will use just over one pound of ginger to one gallon of water. This last batch I decided to be adventurous and use 2 pounds of ginger to one and a half gallons of water. Either way works well.

Turn the heat on high. Once the water in your pot comes to a boil, turn it down to low and cover the pot with the lid slightly askew so that some of the heat and steam may escape. Set the timer for one hour and allow the ginger and water to remain on low heat; it will infuse all of the good stuff from the ginger.

Once the hour is up turn the pot off and let it sit on the stove until it cools. Once cooled use a strainer to separate the solid pieces of ginger from the ginger water- now referred to as “tea.”

Pour your tea into a gallon container. If you don’t have one you don’t need to buy one. This is a great opportunity to re-purpose an old milk or juice container, or use mason jars if you have some on hand.

A few notes:

The amount of ginger you buy should weigh at least one pound if you want to make a good sized pungent batch. Do not fret if you have slightly more or less. If you have significantly more-like 2 pounds- remember you can make a larger pot of tea, or you can add water to the tea when served if needed.
Dilute the tea. I prefer it strong so I only dilute it when it gets to the bottom of the batch which inherently will always have more pulp.
If some ginger pieces make it through the strainer not to worry. It tastes great to get a fresh piece of ginger once in a while, and it will not impede upon your sipping pleasure.
Remember not to “drink your calories.” I learned this from my trainer Mark DiMuzio. Not only is ginger tea figure friendly but it is caffeine free which means I can drink it at night right before bedtime without worrying about being up all night.

Let me know how your “Linda’s Ginger Tea” turns out.

Xo
K