Lemon-Ginger Iced Tea with Berry Cubes

Ingredients

• 2 ounces ginger fresh coarsely chopped
• 0.3 cup honey 
• 0.5  juice of lemon juiced
• 1 slices optional: lemon 
• 6 servings mint sprigs for garnish
• 4 ounces raspberries rinsed
• 6  tea bags white
• 6 servings water divided for ice cube trays, plus 8 cups water,

Equipment

• sauce pan
• ice cube tray

Directions

1. Place about 4 raspberries in each compartment of an ice cube tray, 6 hours before serving iced tea. Fill with water and freeze.
2. Place honey, 2 cups water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for 5 minutes.
3. Remove from heat and add tea bags.
4. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out solids.
5. In a pitcher combine strained liquid with 6 cups water and lemon juice. Chill in refrigerator.
6. To serve, place 3 ice cubes in a tall glass and pour iced tea over cubes.
7. Garnish with lemon slices and mint sprigs.