Ingredients:
- 8 cups filtered water
- 1 piece peeled and thinly sliced fresh ginger (3 inches)
- 1 piece peeled and thinly sliced fresh turmeric root (3 inches)
- 1 tsp fresh good quality peppercorns
- 6 good quality cinnamon sticks, preferably celyon cinnamon
- 2 small or 1 large fuyu persimmon, thinly sliced (save a few slices for serving)
- Stevia to taste (optional)
Directions:
- Place the water, ginger, turmeric, peppercorns, cinnamon sticks and persimmon slices in a large saucepan and bring to a boil. Lower heat, and simmer on low for 20 to 30 minutes.
- Strain tea through a fine mesh strainer (or pour through a coffee filter to catch sediment).
- Pour into cups or bowls. The softened persimmons may also be added or add a few fresh slices for garnish and serve adding preferred sweetener to taste.
- Alternatively you can cool the tea to room temperature and refrigerate for a couple of days and reheat as desired.
Vegan/Veg/GF/DF/Paleo
Borrowed from GourmandeintheKitchen
