Cardamom and Fennel Seed Tea
This tea is packed with cardamom, fennel seeds and lemon balm, whose calming, stomach-soothing properties will help ease your way out of the Yom Kippur fast. If you prefer your beverages iced, you can also make the tea up to three days in advance, keep it in the refrigerator and pour it over ice to serve—just be sure to add your sweetener when the liquid is still hot.
- 5 green cardamom pods, gently crushed with mortar and pestle
- 2 teaspoons fennel seeds
- 2 cups water
- ½ cup loosely packed fresh lemon balm or lemon verbena (or 1 tablespoon dried)
- Honey or other sweetener to taste
- Put the cardamom pods and fennel seeds in a small saucepan and add water. Bring to a boil over medium-high heat, then lower heat and simmer, covered, for 5 minutes. Remove from heat and add the lemon balm or lemon verbena. Cover and steep for 5 minutes. Drain tea through a fine-meshed sieve and sweeten to taste with honey or other sweetener of choice.