Lemon Mint Ginger Tea Cubes
Learn how to make lemon mint ginger tea cubes, a frozen fresh tea concentrate that brews a healing, flavorful cup in seconds. Easy, make-ahead, and delicious.
Servings 15 cubes ( 1 cube =1 cup of tea)
Equipment
- BlenderHandheld
- citrus juicer
- Fine mesh strainer
- Large bowl or measuring cup with pour spout
- Silicone ice cube tray (standard size, 15–16 cube capacity)
- Spoon or spatula for pressing pulp
- Zip-lock freezer bag for storage
- Knife and cutting board
Ingredients
- 6 lemons
- 1 bunch fresh mint
- 2.5 inches fresh ginger peeled
- 1/2 cup filtered water
- honey to taste optional
Instructions
- Juice 4.5 lemons directly into the blender.
- Slice the remaining whole lemon into rounds, remove all seeds, and add to the blender with some peel left on.
- Slice the reserved ½ lemon into thin rounds and set aside for garnish.
- Peel the ginger and add it to the blender along with ½ cup of water.
- Blend on high speed for 1 full minute.
- Strain the mixture through a fine mesh strainer into a bowl or measuring cup, pressing the pulp to extract all liquid.
- Pour strained liquid into a silicone ice cube tray, filling each compartment ¾ full.
- Press 2–3 fresh mint leaves and one small lemon slice into each cube.
- Freeze overnight or for a minimum of 6–8 hours.
To Brew
- Drop one cube into a mug. Pour hot water over the cube and stir gently as it melts. Add honey to taste. For a stronger cup, use two cubes.
Notes
Use a silicone tray for easy removal. Plastic trays make the frozen cubes difficult to pop out without breaking.
Organic lemons are best since some of the peel goes directly into the blend.
Don't skip the straining step. Leaving the pulp in will make the cubes cloudy and gritty.
For a cold drink, drop a cube into a glass and pour sparkling water over it instead of hot water.
