This refreshing tonic combines green tea with two popular Indian beverages—freshly squeezed pomegranate juice and fennel-seed tea. More Easy Indian Recipes

Food & Wine
January 2004

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Recipe Summary

active:
15 mins
total:
1 hr
Yield:
Makes 3 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, bring the water and fennel seeds to a boil. Reduce the heat to low; simmer for 20 minutes. Remove from the heat, add the tea bags and let steep for 10 minutes. Strain the tea into a heatproof bowl. Stir in the sugar and let cool. Add the pomegranate juice, lemon juice and lemon and orange slices. Serve in tall glasses over ice.

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Make Ahead

The tea can be refrigerated for up to 6 hours.

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