Date and Ginger Tea

Ingredients

• Dried Jujubes (Korean Dates)30–40
• Fresh Ginger, minced5 tsp
• Sugar~¾ cup
• Pine Nuts, for garnish1 tsp per serving

Method

1. Soak the jujubes. Soak dried jujubes in water for 24 hours until softened. Seed the jujubes, then chop them and keep in separate groups of 3 or 4.
2. Layer the jar. In a pint-size mason jar, layer in this order: 3 or 4 chopped jujubes, ½ teaspoon ginger, and 3 to 4 teaspoons sugar (1 teaspoon per jujube). Press down firmly with the back of a small spoon or your fingers. Repeat until all the jujubes, ginger, and sugar are packed into the jar.
3. Cure. Refrigerate the sealed mason jar for at least 1 month. During this time, much of the sugar will transform into a thick, dark glaze.
4. To serve. For each cup, steep 2 tablespoons of the date mixture in 1 cup of hot water for about 5 minutes. Pour through a strainer over 1 teaspoon of pine nuts in the bottom of the glass.