Jamaican mint-ginger tea

When I was a girl in Jamaica, my mother used to make this tea. I had forgotten how good it is because it’s not the same as a peppermint tea, which I abhor. I had a bunch of mint sitting in the fridge. After chiffonading a few of the leaves for a tzatziki sauce I was left with the problem of what to do with the rest. Solution: mint-ginger tea!

2 cups fresh mint leaves with stems, washed and picked over
1 1/2 inch piece of fresh ginger, peeled and crushed
4 cups boiling water
sugar, optional

I cut off the brown tips on the leaves and trimmed the stems. Then I put the mint and ginger in a one-quart saucepan. After pouring boiling water all over the leaves and ginger, I covered the pan and heated it over medium high heat.  When it came to a boil, I turned off the heat. I strained the tea into a tea pot.  You can sweeten it to taste if you wish. The leaves and ginger can be used again. Not sure how many times they can be re-used but I got two pots of tea out of them!

Jamaican Mint-Ginger Tea
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