Friday, October 12, 2007
Spiced Persian Lime Brew
Bone-chilling rainy evenings have arrived in the Bay Area, and here's our latest defense. Dried Persian limes are a thrilling addition to your pantry and can be found in Middle Eastern grocery stores--they're hard as a rock, filled with delicious black pulp, and have a smokier and more complex flavor than fresh lime. Sure, you could buy the Numi Dry Desert Lime tea for an arm and a leg...or you could make this and let your DIY pride keep you warm at night.
Hasn't Anyone Ever Heard of Central Heating?
2 dried Persian limes
a 2-inch hunk of ginger, peeled and sliced in thirds
8 green cardamom pods
6 cups water
2-3 teaspoons honey or agave, to taste
If I Put On Any More Layers, I'll Be Wearing My Whole Closet
Position limes on a cutting board and smash with a jar or a hammer until they break open.
And while you're smashing things, whack the cardamom pods so they open just a little. Place lime halves, ginger, cardamom and water in a medium-sized saucepan. Bring to a boil, then simmer gently for about 20-30 minutes, until tea is dark and deeply flavored. Strain, sweeten & drink.