Syrian Anise Tea
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 teaspoons anise
- 50 g cane suar
- 1 liter water, low-calcium mineral water or still mineral water
- 7 teaspoon tea, black (Assam)
- 3 tablespoon walnuts
Print Recipe
Pin Recipe Instructions
- Bring the anise seeds to the boil with the sugar and 1/2 liter of water. Cover and let stand over low heat for 10 minutes. Pour the black tea into a tea bag and hang it in a teapot.
- Bring the rest of the water to the boil, let it cool down for 1 minute, then pour over the tea leaves. Let the tea steep for 4 - 5 minutes. Chop the walnut kernels.
- Take the tea bag out of the pot and pour the spice stock into the tea through a sieve. Divide the tea into glasses and serve sprinkled with the chopped nuts.
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