Korean Ginger Tea (Saengang Cha) Recipe

Refreshing on a hot summer day or soothing on a cold winter one, this sweet ginger tea is full of nutrients and vitamins. Wonderful chilled, this tea has also been used for centuries as a natural cold remedy. If you are making a warm version during the winter and don't have access to the pears, then you can use dried persimmons, a couple tablespoons of honey, and a dash of cinnamon. Ginger is also used in Asia to aid digestion and many other ailments.

• 3/4 cup peeled and sliced ginger
• 16 oz water
• 1 orange, peeled and sliced and 1 Tbsp orange zest
• 2 Asian pears, peeled, cored, and quartered
• 1/2 cup sugar
• sliced strawberry (optional garnish)
• pine nuts (optional garnish)

1. In a medium pot, add zest, ginger, water and bring to a boil.
   
   
2. Simmer vigorously for 15 minutes.
   
   
3. Take off heat and add oranges, pears, and sugar, making sure to mix until sugar is dissolved.
   
   
4. If serving warm, let sit for at least an hour, strain, and then reheat as needed.
   
   
5. If serving cold, cool and then refrigerate for at least 3 hours.
   
   
6. Strain and serve with strawberry slices and optional ice cubes and pine nuts.
   (Serves 4)
   
   *If serving hot as a cold remedy, you can omit the oranges and half the sugar and replace them with a splash of cinnamon and 2 Tbsp of honey.

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