Craft drink expert Emily Han creates unique flavors in Wild Drinks and Cocktails(Fair Winds Press, 2015). Han teaches you techniques you need to know to craft your own infused waters, syrups, vinegar drinks, spirits, wines and sodas — each with powerful health benefits and a sentimental nod to drinks of another era. In this excerpt you will learn a delightful peppermint fennel tea recipe that can treat a sour stomach.
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Fennel and mint are both renowned for their ability to relax the digestive muscles, allowing gas to move through the digestive system and relieving the cramping that can occur from eating too much or too fast, or from noshing on something that didn’t quite agree with you. Here, I’ve amplified its effects (and flavor!) by adding a few other carminative, or gas-relieving, herbs.
Peppermint Fennel Tea Recipe
• 1 teaspoon dried peppermint
• 1 teaspoon fennel seeds, lightly crushed
• 1 teaspoon dried lemon balm
• 1⁄2 teaspoon dried chamomile flowers
• 1 green cardamom pod, cracked (optional)
• 1 cup boiling water
• Honey (optional)
1. Combine the peppermint, fennel seeds, lemon balm, chamomile, and cardamom in a heat-proof ceramic or glass container.
2. Pour boiling water over and cover.
3. Let steep for 10 minutes.
4. Strain through a fine-mesh strainer; discard the solids.
5. Sweeten with honey, if desired.
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Reprinted with permission from Wild Drinks and Cocktails, by Emily Han and published by Fair Winds Press, 2015. Buy this book from our store: Wild Drinks and Cocktails.