- 3 teaspoons finely chopped fresh ginger
- 2cm x 5cm piece lemon rind
- 1 peppermint tea bag
- 2 teaspoons fennel seeds, lightly crushed
- 1 teaspoon caraway seeds, lightly crushed
- 1 teaspoon finely chopped fresh marjoram
- 500ml (2 cups) boiling water
- Step 1 – Place the ginger, lemon rind, tea bag, fennel, caraway and marjoram in a teapot. Add the boiling water and cover with the lid. Set aside for 10 minutes to infuse.
- Step 2 – Strain into teacups to serve.