Poetry Tea
from the kitchen of Sharmagne Leland-St. John

1 Lemon, for rind
1 Knob of ginger
6 Teaspoons dried basil
Honey to taste

Using a vegetable peeler shave away several thin
slices of the lemon rind and the ginger.

Place the lemon rind, ginger and the dried basil
into a warmed tea pot. Add water to fill. Cover
with a cozy and let steep for 5 to 10 minutes.

Pour into tea cups through a strainr and serve
with the honey.

 

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