Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.101cookbooks.com/
What's in it
4 teaspoons coriander seeds
4 teaspoons fennel seeds
1 1/2 teaspoons whole cumin seeds
2 teaspoons black peppercorns
- 3 ginger slices, 1/4-inch thick
- 16 fresh mint leaves
- 3 thin slices of lemon
How to cook it
- Combine the coriander seeds, fennel seeds, cumin, and black peppercorns in a jar, stir well, and set aside.
- Bring two cups of water to a simmer. While the water is heating, pound the ginger with the mint to break it up a bit. I use a mortar and pestle, but you can use a wooden spoon or cocktail muddler. When the water is hot, stir in 1 tablespoon of the dry mixture and the ginger-mint mixture. Simmer for 3-5 minutes, remove from heat, cover, and allow to steep for another 3 minutes or so. Place the lemon slices in a strainer, and strain the tea through the lemon into a pot or container.
- Makes 2 cups of tea, with enough of the dry tea blend for another 3 pots or so.