Tinda chai (iced chamomile tea)
1 servings
Ingredients
| Quantity | 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 |
Directions
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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