| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Beverages, Indian |
1 |
servings |
INGREDIENTS
| 8 |
c |
Water |
| 4 |
|
Chamomile tea bags |
| 8 |
|
Green cardamom pods |
|
|
Zest of 1 orange; removed in strips with a vegetable peeler |
|
|
Zest of 1 lime; removed in strips with a vegetable peeler |
| 1/4 |
c |
Sliced peeled fresh gingerroot |
| 3/4 |
c |
Sugar |
INSTRUCTIONS
In a 4-quart saucepan bring all ingredients to a boil and simmer, covered,
15 minutes. Remove pan from heat and cool mixture. Steep mixture, covered
and chilled, at least 8 hours and up to 24.
Pour mixture through a fine sieve into a pitcher. This tea keeps, covered
and chilled, 1 week.
Serve in ice-filled tall glasses.
Makes about 2 quarts.
REG 1 shared by Karin Baumgardner, Issaquah, WA, USA
Recipe by: The Best of Gourmet 1998
Posted to EAT-LF Digest by KSBAUM@aol.com on Jan 18, 1999, converted by
MM_Buster v2.0l.
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