Food for Fuel: Iced Ginger Tea with Lemon

While May has been quite a rainy unspring-like month, we have had a few really warm days that tell us Summer is on it's way. In the summer I often turn to refreshing drinks during the day time, as a way to spice up that usual cold glass of water. I usually go on 'streaks', where I drink a particular concoction every day for a few weeks. Last summer it was lemon water. Every morning, and sometimes in the afternoon, I'd have a large glass of water with half a lemon squeezed into it, with lots of ice. Very refreshing and a good dose of vitamin C. Last summer I also experimented with Iced Green Tea. I loved having a pitcher of it in the fridge, as you cannot really make iced tea on demand. I'm not big into sweet beverages so adding just a bit of frozen fruit does the trick.

A few weeks ago I made some ginger tea as a way to use up some ginger I had laying around. I loosely followed this recipe. I didn't like it so much warm, but after chilling it in the fridge and adding some lemon I loved it! The lemon neutralizes a bit of the spice of the ginger and makes quite a refreshing beverage.

The easiest way to make this is to:

1. Slice the ginger, add some cold water, bring to a boil, cover, remove from heat and then let sit on the stove until it is warm to touch.

2. Transfer to a pitcher (removing ginger pieces) and put in the fridge.

3. Once chilled, add the juice of 1 lemon (for about 4 servings).

The more ginger you add, or the longer you let the water simmer, the stronger the ginger flavour will be.

Again, I don't sweeten this usually but a few frozen raspberries add some natural sweetness.

I am looking forward to experimenting with some more iced tea combinations as the summer approaches.

I also would like to share that I baked my first yeast bread last week without the use of a bread machine. I made the Oatmeal Sandwich Bread from Good to the Grain. I had to make a substitution so the bread was a bit crumbly but the flavour was still amazing! It was great on its own with some jam or peanut butter. I saved a butt end of the loaf to make a stuffed french toast similar to this. The long weekend is a great time to experiment with new breakfast recipes and I am totally taking advantage. I have recently played around with chickpea flour and I have an idea for a pancake recipe which I am hoping turns out so I can share it with you all.

Hopefully everyone is having a great long weekend and have managed to get into the outdoors a bit. Here is a shot I took on Saturday from Princess Point in Hamilton.