Ginger Iced Tea

1. 1

   Put tea bags in a quart-size glass measure or heatproof bowl.

2. 2

   In a saucepan bring water with gingerroot just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Steep gingerroot 1 1/2 hours more and strain ginger tea through a fine sieve into a pitcher. Cool tea and chill, covered, until cold, about 1 hour.

3. 3

   Stir in syrup and serve tea over ice in tall glasses.

4. 4

   In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled. Makes about 2 cups.

No additional tips available.