Rosemary Grapefruit Sparkle Mocktail

8 cups boiling water
8 bags tulsi (holy basil) tea, or ⅓ cup loose dried tulsi
4 thin (about ⅛ in.) slices fresh ginger
12 cardamom pods
2 cinnamon sticks
3 whole star-anise pods
1 lemon, thinly sliced
Honey, to taste

Pour boiling water over the tea bags in a slow cooker. Add the ginger, cardamom, cinnamon, star anise and lemon slices.

Allow to steep for at least 30 minutes. Remove the spices with a mesh skimmer or straining ladle. Set the cooker on a low or warm setting. Add honey to taste. CS

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