- 2 cups water
- 1- to 2-inch piece ginger root, cut into thirds
- 2 bags green tea
- ½ cup unsweetened pomegranate juice
- ½ cup sparkling mineral water
- 2 spring fresh mint
- 2 lemon wedges
In a small saucepan, combine the water and ginger and bring to a simmer. Turn off the heat and add the teabags; steep for 5 minutes.
Transfer to a pitcher and chill in the refrigerator. If chilling overnight, take out the teabags or the mixture will get bitter.
Fill 2 large glasses with ice and pour the tea over. Add the juice and top with the mineral water. Garnish with the mint and lemon wedges.