SALABAT

During the winter I always crave ginger tea. Filipinos have a version called Salabat. My favorite Filipino chef, Romy Dorotan and his partner Amy Besa have a recipe in their book, Memories of Philippine Kitchens.

1 pound fresh ginger, cut into large chunks
2 oranges, peeled and sliced
2 apples, peeled, cored and sliced
Honey for serving

Place the ginger, orange and apple slices in a large saucepan. Add 10 cups water, bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the brew has developed a nice flavor, strain through a very fine sieve into a large teapot or two teacups. Serve with honey. - VW