In a saucepan, bring 4-1/2 cups of water to boil. Turn off the heat and add
1 tablespoon fresh ginger, peeled and roughly choppe(o1
teaspoon ground ginger, fresh is best), 2 tablespoons fresh, chopped lemon
grass (or 1 teaspoon dried lemon grass), 5 cardamom pods, 1 teaspoon anise
seed, 2 cloves and 1 cinnamon stick, broken in half. Mix lightly, cover and
let the mixture infuse for 5 minutes. Next add 1 tablespoon dried peppermint
and 1 teaspoon each Earl Grey and green tea. Allow to infuse for 5 more
minutes.
To serve, pour into each glass 3/4 teaspoon of honey, 1/2 teaspoon rosewater
and 1 teaspoon orange-blossom water. Strain the tea and pour into each mug
and stir. Serve immediately.
Love potion: Eric Ripert, executive chef of Manhattan’s Le Bernardin
restaurant
