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GINGER TEA (Saenggancha)
makes 4 1/2 cups

3 one-inch pieces of fresh ginger, coarsely chopped
strip of orange peel
4-5 teaspoons clear honey
ground cinnamon for sprinkling
pine nuts for decorating

Put the ginger, orange peel and honey in a saucepan and add 41/2
cups water. Bring to a boil, then simmer slowly for 15-20 minutes.
Strain the tea and sprinkle a little cinnamon on top. Serve hot or
cold with a few pine nuts floating on the surface.

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