Mom Photographer and The Gang

I am not a water drinker. I love coffee and tea. I need flavor. 
Last summer, for example I had been drinking LEMON CUCUMBER (or LEMON RASPBERRIES) water and that worked just fine for me. This year I am trying a new discovery.

Fresh ginger.

I call it a “tea” because it requires boiling water. 
It takes little time before it’s ready but the waiting is definitely worth it. 

So far I have made those flavors:

– strawberry ginger

– blueberry ginger

– lemon ginger

– peach/nectarine ginger

and my favorite it strawberry and peach, but actually they are all delicious.
As I am writing it a raspberry ginger tea is brewing on the counter 🙂

This recipe is pretty strong in flavor so if you’re not accustom to ginger, you might want to cut the amount of ginger in half and try it that way first.

I make them in “ready-to-drink-from” jars

Because of that it’s good to pour just a little of the boiling water on the bottom of the jars and wait a minute or so. If you don’t do that, and pour full jar of boiling water the glass will most likely crack. 

waiting… just a minute or so… not too long…

carefully filling it up… 

lid on…

patiently waiting an hour or so before moving it to the fridge.

BEFORE MOVING IT TO THE FRIDGE ADD HONEY!!!

It should sit in the fridge until it’s completely chilled or overnight. The longer it sits the stronger the flavor.

Shake it well before drinking!

Have a good one, everybody!