Makes 8 ½ cups

– ¼ cup of fresh organic ginger, sliced
– 3 tbsp food-grade organic lavender, loose and bagged in an unbleached satchel or metal tea strainer
– fresh mint (about 1/2 cup)
– 3-4 tbsp organic maple syrup (to preferred sweetness)
– 9 cups of cold, filtered water, divided in half


1. Fill a pot with 4 ½ cups of water and bring to a boil, adding the ginger as soon as the boil rolls.  Reduce heat to medium-low and let the ginger tea simmer for 15-20 minutes. Set it aside to cool, leaving the ginger in to continue concentrating flavour.

2. Fill a seprate pot with the remaining 4 ½ cups of water and bring to a boil.  Pour the boiling water over your lavender tea in the pitcher you intend to serve the beverage in (glass highly recommended).

3. Stir the mint into the pitcher with the hot water and lavender and let them steep together for 5-10 minutes.

4. Strain the ginger tea concentrate into the pitcher and stir in your desired amount of maple syrup for sweetness.

5. Let cool in the fridge until thoroughly chilled – I totally leave the lavender and mint in while it cools in the fridge and remove before serving.

6. When well chilled, remove mint and lavender and serve over ice.