Jasmine Ginger Turmeric Tea
makes 3 quarts
A healthful tea with a delicate flavor for drinking daily. Enjoy over a glass of ice and serve with a wedge of lemon.
1 inch fresh ginger, sliced (about 1 Tbsp.)
1 inch fresh turmeric, sliced (about 1 Tbsp.)
2 Tbsp. raw sugar
⅛ tsp. ground black pepper
1 Tbsp. loose-leaf tea (white or green jasmine)
Heat a 3-quart pot of water to boiling, then turn off the heat. Add chopped ginger, turmeric, raw sugar, and black pepper; stir to combine and let steep for 5 minutes. Add the tea leaves; stir, and steep for another 3–5 minutes. Strain. Let tea cool to room temperature before storing in a glass pitcher. Refrigerate up to one week; drink hot or cold.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.
