“ginger-pineapple iced tea
Tropical fruits are big all over Cambodia—pineapple, mango, lychee. They’re all refreshing antidotes to a steamy day, or even a chilly one when you just need a flash of something fresh and exciting in your mouth. This iced tea gets heat and spice from the ginger and a sweet-sour tropical roundness from the pineapple. The Honey Simple Syrup gives it an extra layer of warmth and natural sweetness.
Ginger-Pineapple Simple Syrup
1¼ cups Honey Simple Syrup (page 216)
½ cup 1-inch pieces fresh pineapple
¼ cup coarsely chopped peeled fresh ginger
¼ teaspoon kosher salt
Jasmine Tea
1 cup loose-leaf green jasmine tea
Lots of ice cubes
1 Make the ginger-pineapple simple syrup: In a blender, combine the honey simple syrup, pineapple, ginger, and salt and puree until totally smooth. Pour the syrup through a fine-mesh sieve into a medium bowl and set aside to cool, then refrigerate to chill.
2 Make the jasmine tea: In a medium saucepan, bring 10 cups water to a simmer over medium-high heat. Place the tea in a large teapot or heat-safe bowl, add the simmering water, cover, and set aside to steep[…]”