INGREDIENTS
½ tsp whole dried fennel seeds
½ tsp whole dried coriander seeds
¼-½ tsp whole dried cumin seeds (to taste- using the smaller amount provides less of the cumin flavor that many people have trouble with)
3 cups water
INSTRUCTIONS
Optional prep step: For the best flavor, Roast the seeds on a baking sheet at 350 for about 5-8 minutes until fragrant and golden. This is optional but it improves the flavor.
Grind the seeds- place the fennel, coriander and cumin seeds in a coffee grinder or use a mortar and pestle to create a fine powder.
Place this powder and the water in a small saucepan and bring to a boil. Simmer for 5 minutes until fragrant and remove from heat. Add cinnamon or ginger if using and stir. Let cool to warm before adding raw honey (if using).
Strain through a fine mesh metal strainer and drink immediately or pour over ice for a cool drink. Can also be made in big batches, cooled and kept in the refrigerator until ready to consume.
