cups boiling water
- 8 tea bags peach green tea or other flavored tea (use 6 bags for a milder tea)
- Several sprigs fresh rosemary, plus extra for garnish
- 2 peaches, sliced
- Ice cubes
- To a pitcher, add the tea bags and fresh rosemary.
- Carefully pour the boiling water over the top, and allow the tea to steep for 6 to 8 minutes, depending on the strength of flavor you desire.
- Remove the tea bags and rosemary, and allow the tea to cool.
- Divide the fresh peaches among glasses. Using a muddler, gently muddle the peaches to break them up and release their juices.
- Pour the cooled tea over the tops of the peaches, and sweeten each glass of tea with the ginger syrup (recipe below).
- Add ice, and mix well. Garnish with extra rosemary, if desired, and serve immediately.
Ginger syrup recipe
Yields about 1-1/4 cups
- 3/4 cup fresh ginger, chopped
- 1 cup raw sugar
- 1 cup water
- To a small pot over high heat, add all the ingredients, and bring them to a boil.
- Reduce the heat to medium, and allow to simmer uncovered until the sugar has melted and the syrup is slightly thick.
- Remove from the heat, and allow the syrup to cool.
- Pour the syrup into a glass jar, and store it in a dark, cool place.
Scatter the thyme leaves among the compartments of 2 large ice cube trays. Fill the trays with ginger beer and freeze at least 6 hours and preferably overnight.
Preheat the oven to 400 degrees F.
Put the pineapple slices on a nonstick baking sheet. Brush both sides very lightly with vegetable oil and sprinkle them evenly with the sugar; sprinkle very lightly with salt as well. Roast in the oven for 20 minutes. Remove from the oven and flip the slices.
Put in the oven and continue roasting until they are golden, about 10 minutes more. Remove from oven and cool slightly in the pan.
Transfer the ginger beer ice cubes to a food processor and pulse until broken down and fluffy. Transfer to a small cake pan or baking dish.
To serve, put 2 slices of warm pineapple on each dessert plate; top with a scoop of ginger ice and garnish with a small sprig of thyme.