Tinda chai (iced chamomile tea)

Yield: 1 servings

Measure Ingredient
8 cups 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
¼ cup Sliced peeled fresh gingerroot
¾ cup Sugar

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@... on Jan 18, 1999, converted by MM_Buster v2.0l.

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