A hot weather favourite with an Aussie twist that is sure to quench your thirst and your interest in native plants.

  INGREDIENTS

• 227 g Ginger Root (approximately ½ lb)
• 3-5 Fresh Limes
• 2 L Water
• Sprigs of Aussie Mint (Mentha diemenica)
• 4 Flowers of Grevillea ‘Honey Gem’

Yields approximately 8 servings.

Notes: These amounts are based on our preference, so feel free to adjust to suit yours. Don’t have limes? Use lemons. No Honey Gem grevilleas? Try callistemons. Be sure to use fresh, spray free ingredients and avoid the leaves and the sap as some are poisonous and/or people may experience an allergic reaction from them. Have fun.

INSTRUCTIONS

1. Peel the skin of the ginger.

2. Add the ginger to a food processor or beat with a rolling pin until it is pulverised into a chunky pulp.

3. Boil 1L of water, then pour the water over the ginger and let it steep for 10 minutes.

4. With pressure, roll the limes in between your palm and the cutting board to be able to extract the juice more readily. Then cut the limes in half and squeeze the lime juice into a pitcher.

5. After the ginger is finished steeping, strain the ginger tea with a mesh and add to the pitcher.

6. Add the remaining 1L of water and (crushed) mint to the pitcher.

Now it is ready to drink or you can serve it over ice.  We like to wait for it to cool to room temperature, pop a Grevillea ‘Honey Gem’ flower into a glass cup and pour the tea over it to make an infusion. The nectar will ooze out to add a bit of Aussie sweetness.