The Gambia Lemon Ginger Tea Gingembre Food

LEMON & GINGER TEA

Steps:

• Cut the lemon in half. Squeeze the juice from one half and slice the rest. Divide the lemon juice and slices between 2 mugs, along with the sliced ginger.
• Fill the mugs with boiling water and leave to steep for 3 mins or until cool enough to sip. Sweeten with honey if you like.

THE GAMBIA LEMON GINGER TEA (GINGEMBRE)

Steps:

• Peel and grate fresh ginger root (a little skin doesn't matter, it will be strained). Add to a small pot with sugar, lemons and water.
• Bring to a gentle simmer and cook until the sugar dissolves.
• Remove from heat.
• Let steep for 15 minutes to 1 hour, as desired.
• Strain the mixture.
• Add strained liquid to a pitcher and fill it the rest of the way with ice. This will cool it down and dilute it some.
• Serve over more ice, diluted with more water, to taste.
• Spicy hot and icy cold, heavenly!

LEMON GINGER TEA

Steps:

• In a saucepan bring water to a boil. Add lemon juice, the squeezed lemon, and ginger. Let steep about 20 minutes. Stir in honey. Line a strainer with a thin wet cloth and strain tea into a pitcher. Chill thoroughly and serve on ice with thin slices of lemon and lime.

UGANDAN GINGER TEA RECIPE

Steps:

• Combine the milk, tea and sugar in a small saucepan and bring to a boil.
• Wash a thumb-sized piece of fresh ginger. Pound until flat - juice should begin to ooze.
• Add the ginger to the milk-tea mixture when it begins to boil.
• Reduce the heat, letting it all simmer for 2-3 minutes.

LEMON-GINGER TEA COOKIES

Steps:

• Preheat oven to 375°F.
• In a mixing bowl, beat the butter or margarine with an electric mixer on medium high speed for 30 seconds Add the sugar, lemon zest, ginger, and cloves.
• Beat until combined.
• Beat in the egg and lemon juice until combined.
• Beat in as much of the flour as you can with the mixer.
• Stir in any remaining flour with a wooden spoon.
• Pack the dough with a cookie press fitted with the desired plate.
• Force the dough through the press onto ungreased cookie sheets, spacing the cookies about 1" apart.
• Bake for 8-10 minutes, or until the edges are set and beginning to brown.
• Remove the cookies with a spatula and transfer to a wire rack to cool.