Non – Alcoholic Brew Recipe

Simmer the aromatics

In a medium saucepan combine 8 cups water, sliced ginger, quartered apple and the cinnamon stick. Bring to a gentle simmer over medium heat, then reduce to low and simmer uncovered for 15 minutes to extract flavor.

Steep the tea

Remove the pot from heat and add 4 tea bags. Cover and steep 5–7 minutes for a strong brew (longer for more body). Remove and discard tea bags.

Strain the liquid through a fine mesh sieve into a heatproof pitcher, pressing on solids to extract juices. Discard solids. Let the liquid cool 10 minutes before proceeding.

Sweeten and balance

While the brew is still warm (not boiling), stir in 1 cup granulated sugar until fully dissolved. If using honey or maple syrup, stir in after cooling slightly. Add 3/4 cup fresh lemon juice and 1 tablespoon orange zest. Taste and adjust: add up to 1/4 cup more sugar or 2 tablespoons more lemon juice to reach desired balance.

Chill the sweetened base in the refrigerator until cold, at least 1 hour (or place in an ice bath to speed cooling to 20–30 minutes).

When ready to serve, add 1 sliced orange, 1 sliced lemon and 12 mint leaves to the chilled brew. Lightly bruise the mint leaves by clapping between your hands or gently muddling to release aroma (do not pulverize). Let sit 5–10 minutes for aroma to infuse.

For a clearer presentation, you may strain out the fruit and mint before serving, reserving a few slices and mint sprigs for garnish.

Assemble individual servings

Fill each glass with 1–2 ice cubes (or 2–3 to chill). For each 8 oz serving, pour 5 oz chilled brew into the glass and top with 3 oz chilled sparkling water (adjust to taste for more or less fizz). Stir gently to combine.

Garnish each glass with a slice of orange or lemon and a sprig of mint. Serve immediately.