This warm lemon drink is filled with fragrant spices like cardamom, star anise, cinnamon and cloves. For an extra soothing kick add a tablespoon of rum per glass.
- 10 cardamom pods
- 1 star anise
- 1 cinnamon quill
- 4 cloves
- 1 lemon, juiced
- 2 tbsp honey
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place spices and 1 litre hot water in a large saucepan and bring to the boil. Reduce heat to medium and simmer for 10 minutes or until spiced to your liking.
Add lemon juice and honey to taste, then strain mixture into glasses and serve.
Photography by Alan Benson.
As seen in Feast magazine, Sept 2011, Issue 1.