ingredients
makes 10 glasses
1 1/2 pints boiling water
8 Assam, Darjeeling or Ceylon tea bags
1 level tablespoon caster sugar
3 level tablespoons peeled and grated root ginger, or 1 1/2 level teaspoons ground ginger
1 3/4 pints soda water or sparkling mineral water
20 ice cubes
Slivers of peeled root ginger for decoration
method
1. Pour the water into a large heatproof jug and stir in the tea bags, sugar and ginger. Leave the mixture to infuse for 8 minutes, then take out the tea bags. Leave the tea to cool before covering and putting it in the refrigerator for 1 - 2 hours.
2. Strain the tea through a coffee filter, or a sieve lined with kitchen paper, into a serving jug or punch bowl. Stir in the soda water or mineral water, and serve in long glasses with two ice cubes and a sliver or two of fresh ginger in each glass.
