Fennel-Ginger Digestif
Ginger and fennel are well known for their digestion-supporting powers, making them a great choice for this warming after-dinner drink.
Ingredients
- 2 cups apple cider
- 1 1/2-in. piece fresh gingerroot, minced (about 2 tbs.)
- 2 whole star-anise pods
- 2 tbs. whole fennel seeds
- 3-in. piece orange or lemon peel
- 6 to 8 fresh sage leaves
- 1 bag hibiscus tea
- 1/2 tsp. ground turmeric powder
- 1/8 to 1/4 tsp. freshly ground black pepper, or to taste
Directions
STEP 1
Simmer all ingredients over low or medium-low heat in a small saucepan for 15 to 20 minutes, until the liquid is reduced to 1 1/2 cups.
STEP 2
Allow the mixture to cool, then strain into a bottle or jar.
STEP 3
Serve at room temperature.
STEP 4
Leftovers will keep for a week in the refrigerator.
STEP 5
Suggested spirit: A little brandy or cognac complements this digestif.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman
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Betsy Nelson (a.k.a. “That Food Girl”) is a Minneapolis-based recipe developer and food stylist.
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