Fennel Mint Ginger Iced Tea
Servings
4
Prep Time
20 minutes
Cook Time
5 minutes
"As soon as the solstice hits, I shift from drinking hot tea to iced tea all day long. This Fennel Mint Ginger version is a favorite for hot days when I want to give my body some extra love. In Ayurveda, fennel and ginger act as two fiery friends that set our digestive fire in motion, making me feel as strong as the sun. Mint has a refreshing, cooling property that balances out the fennel and ginger, making it a perfect trio. While Ayurveda recommends staying away from cool drinks as they dampen that same digestive fire, I say do it! It’s summer! Enjoy it all!"
Rahika Sharma
Ingredients
-
½ Tbsp Lucknow Fennel Seeds
-
2-inch fresh ginger or 1 tsp Buffalo Ginger
-
2 Tbsp Euphrates Mint or 25 fresh mint leaves
-
4 cups water (divided into two 2 cups)
Directions
Lightly crush fennel seeds via mortar and pestle.
If using fresh ginger, crush ginger via mortar and pestle.
Add fennel and ginger to a small pot with two cups, simmer for 5 minutes and then let cool for 20 minutes.
While fennel-ginger mixture is simmering and cooling, add mint leaves to a pitcher large enough to hold four cups of water.
Once the fennel-ginger mixture has cooled a bit, add two cups of cold water, strain, and pour over mint leaves.
Let the tea steep a few minutes or overnight, pour over ice, add water if desired, and enjoy!
Supermarket
Fair Trade