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      2 lemons, zest removed with a vegetable peeler and finely chopped
      2 oranges, zest removed with a vegetable peeler and finely chopped
      1 (3-inch) piece ginger, peeled and finely chopped
      1/2 small fennel bulb, trimmed and finely chopped
      1 cup packed mint leaves
      1 cup dried cranberries or chopped dried apricots

      Method

      Preheat oven to 250°F.

      Toss lemon zest, orange zest, ginger and fennel together on a large parchment paper-lined baking sheet. Scatter mint on a second large parchment paper-lined baking sheet and bake, rotating baking sheets and stirring occasionally, until ginger mixture and mint are both dried out, 10 to 15 minutes for the mint and about 45 minutes for the ginger mixture; set both aside to let cool completely.

      Crumble mint into a medium bowl then add ginger mixture and cranberries or apricots and toss. For each serving of tea, steep 2 tablespoons of the mixture together with 1 cup hot water for 3 to 5 minutes. Strain and serve.

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