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You can use virtually any tea for this recipe but I chose this specific combo for its anti-inflamattory and anti-bloat benefits. Ginger and fennel are excellent for indigestion and really refreshing.
Ingredients: makes 1 litre
4 herbal tea, tea bags or rooibos and fennel teabags
10g of fennel
Handful of mint
Xylitol/erythritol or honey
1 litre of water
8 minutes to mix
8 hours to infuse
Place four tea bags of your choice into a glass jar. Add sliced peach, sliced lemon, sliced orange, bruised or crushed mint leaves and a tablespoon of xylitol/erythritol /honey. Top up with hot water and let it infuse for a eight hours or overnight.
Enjoy with some ice.