Recipe: Lemon Spiced Pear Tea
Recipe by Alexis Siemons Photograph by Parker Fitzgerald
As we settle into fall winds and winter chills, we often seek comfort in steamy sips. Reach for the summer harvest of dried herbs and flowers tucked away within the cabinet for an herbal infusion. Be sure to bring cold water (preferably filtered) to a full boil before steeping to help extract the oils lingering within the dried petals and leaves. If you don’t have a small teapot and infuser in your kitchen collection, simply use a large, unbleached paper filter bag (Finum brand recommended) in a pot on the stove. From spiced lemon flavors to the delicate depth of floral notes, these recipes are sure to sooth your mind, body and soil from the cold and awaken summer garden memories.
2 cups cold water (preferably filtered)
1 teaspoon dried mint
1 teaspoon dried lavender flowers
1 teaspoon dried chamomile flowers
1 teaspoon green cardamom pods, crushed (steep both seeds and pods)
1/2 teaspoon orange blossom water
Heat the cold water to a full boil. Place the lemon thyme, lemon verbena and lemon balm into the infuser of a small teapot.
Pour the boiling water over the herbs and let steep for 5 minutes while covered. Remove the infuser; reserve herbs and flowers for a second steep. (Increase second steep time to 6 minutes.)
Add herb-infused liquid to a pot on the stove over medium heat and bring to a boil. Add ginger and pear and reduce heat to low.
Simmer for 15 minutes. Remove ginger and pear, and stir in honey. Serve in two cups while still steaming.