Detoxifying Mint Tea

Photo by Chantal D.
Adapted from 101cookbooks.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from 101cookbooks.com

Ingredients

  • Dry mixture:

  • 4 teaspoons 4

    teaspoons coriander seeds

  • 4 teaspoons 4

    teaspoons fennel seeds

  • 1 1/2 teaspoons 1 1/2

    teaspoons whole cumin seeds

  • 2 teaspoons 2

    teaspoons black peppercorns

  • Fresh ingredients:

  • 3 3

    ginger slices, 1/4-inch thick

  • 16 16

    fresh mint leaves

  • 3 thin

    slices 3 thin slices of lemon

Directions

1. Combine the coriander seeds, fennel seeds, cumin, and black peppercorns in a jar, stir well, and set aside. 2. Bring two cups of water to a simmer. While the water is heating, pound the ginger with the mint to break it up a bit. I use a mortar and pestle, but you can use a wooden spoon or cocktail muddler. When the water is hot, stir in 1 tablespoon of the dry mixture and the ginger-mint mixture. Simmer for 3-5 minutes, remove from heat, cover, and allow to steep for another 3 minutes or so. Place the lemon slices in a strainer, and strain the tea through the lemon into a pot or container.

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