Yield: 1 servings
|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|
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.