Iced Salabat (Ginger Tea)

A refreshing cold version of classic salabat, lightly sweetened and poured over ice. — Yield 1–2 glasses · Prep 15m · Cook 30m

Ingredients

• 3–4 thin slices fresh ginger (about 1 tablespoon sliced)
• 1 1/2 cups water
• 1–2 tablespoons honey or brown sugar, to taste
• 1–2 teaspoons calamansi or lemon juice, optional
• 2 cups ice cubes

Method

1. In a small saucepan, combine the ginger slices and water.
2. Bring to a boil, then lower the heat and simmer for 8–10 minutes until the liquid is fragrant and slightly spicy.
3. Strain the ginger tea into a jug and sweeten with honey or brown sugar while still warm.
4. Add calamansi or lemon juice if using.
5. Let the tea cool to room temperature, then chill until cold.
6. To serve, fill a glass with ice and pour the iced salabat over.

Kitchen note

Make the ginger tea just a bit sweeter and stronger than you like when warm; the flavour will mellow once it is poured over ice