Sierra Leone recipe: This is a refreshing ginger and lemongrass iced tea recipe.
A little while ago I told you how I fell in love with lemon iced tea whilst growing up in Sierra Leone. Well this ginger and lemongrass iced tea was the other ‘col tea’ recipe I would turn to when I wanted a slightly different flavour combo.
We had the hugest ever lemongrass bush right in the middle of the compound. It did its job. Now I would appreciate it for the warm lemongrass tea during the cooler mornings, lemongrass iced tea during warmer afternoons and lemongrass in various fruity desserts that I hope to share one day.
But then, it was ‘home’ when we played tag. Much more important than grown up things like tea… I think we all just loved the fragrance so much that we completely understood the need to have it as a ‘reprieve spot’.
This iced tea has a mild flavour, which means you need to use mild tea as well. I use the caffeine free rooibos but feel free to use other tea although you might need to start with fewer teabags. You can also add more or less lemongrass, ginger and honey according to your preferences.
For more drink recipes why not try this Rosemary and Cucumber Infused Ginger beer.
Here is how to make my ginger and lemongrass iced tea. Enjoy every glassful.
Sierra Leone flavours – is the spot on my blog where I share both traditional Sierra Leonean recipes and West African fusion recipes.
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Ginger and Lemongrass Iced Tea - Sierra Leone Flavours
- 1 large stalk lemongrass outer leaves removed and sliced
- 2-3 tbsp sliced peeled ginger
- 6 rooibos (red bush) tea bags
- 1 litre water
- 3 tbsp honey
- Lime slices
- Put the lemongrass, ginger and water in a pot and bring to the boil.
- Let boil for 1 min and then switch off the heat.
- Add in the tea bags and let steep for 10 mins before discarding the tea bags.
- Stir the honey into the warm tea and set aside to cool before refrigerating for a few hours.
- Strain the mixture and discard the bits, fill the glasses with ice, pour in the tea and garnish with mint.
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