Persian lemon & fennel infusion

Name: Persian lemon & fennel infusion
Yield: For a 4-cup teapot
Cuisine: Turkish
Ingredients: 4 whole dried Persian lemons; 3 thick slices of fresh lemon; 2 heaped tbsp whole fennel seeds; 600 ml boiling water

Preparation info

For a
4 cup
teapot

Difficulty
Easy

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

Ingredients

4 whole dried Persian lemons
2 heaped tbsp whole fennel seeds
3 thick slices of fresh lemon

Asia
Israel
Turkey
Drinks
Gluten-free
Mediterranean
Vegan

Method

Cut the dried lemons in half (or crush them) and mix with the fennel seeds and fresh lemon slices in the teapot. Pour the boiling water over and let it infuse for 5 minutes before serving.