Ingredients
1/4 cup nettle
1/4 tulsi
2 Tbsp red raspberry leaf
2 Tbsp rose hips
1 Tbsp cinnamon chips
2 tsp dried ginger
2 tsp licorice root
1 tsp fennel seeds
1 tsp whole cloves
1 tsp coriander
5 crushed peppercorn
7 cardamom pods
1 bay leaf
Instructions
Combine nettle, tulsi, and raspberry leaf in a mortar and crush.
Add 1.5 quarts of water to a pot with a lid, bringing to a boil.
Once boiling, add spices.
Reduce heat and allow to simmer. Cover and decoct for 20-25 minutes.
Turn off stove and add nettle, tulsi, and raspberry leaf.
Allow to infuse 15-30 minutes
May be store up to 3 days in the fridge.
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