Recipe adapted from Caroline Wachsmuth
7 oz. mineral water
A dozen fresh mint leaves
Pinch of black cardamom pods
2 heaping tsp. dried hibiscus flowers
1 tsp. dried chamomile flowers
Juice of 1 lime
3 tsp. agave syrup
Small handful of pine nuts (to pour in the bottom of each glass)
Boil the water and pour in the fresh mint, cardamom pods, hibiscus, and chamomile. Let infuse 5 minutes.
Filter out flowers and pods; add lime juice and agave syrup and heat for about 5 minutes — but don’t let it boil.
Scatter the pine nuts in the bottom of two small glasses. Filter the tea again and pour into the glasses. If it’s not sweet enough, add more agave syrup or flower honey.
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