Yield: 5 cups
Measure | Ingredient |
---|---|
32 ounces | Apple juice |
10 \N | Pineapple sage leaves |
15 \N | Lemon verbena leaves |
⅛ teaspoon | Aniseed, ground |
¼ teaspoon | Ground cloves |
\N \N | Cinnamon sticks 1 for the recipe, and one for each guest |
½ cup | Pineapple canned (unsweetened) OR fresh |
½ cup | Pears (peeled, diced) |
In a noncorrodible pot, bring apple juice to a boil, then reduce heat to medium and add remaining ingredients. Simmer for 30 minutes, or longer for stronger flavor. Remove the cinnamon stick, fruit, and herb leaves. Serve with a cinnamon stick in each mug.
Makes 1-¼ quarts
* Source: Karen Iacobbo * Published in: The Herb Companion - October/November 1993 * Typed for you by Karen Mintzias