Raspberry, Fennel and Honey Tisane
A Taste of Ireland: Ballyknocken Cookery School
Servings: 3 Servings
Author: Chef Catherine Fulvio
- 10 raspberries
- 6 fennel flowers
- 1 tsp fennel seeds
- honey, to sweeten
- Place the raspberries, fennel seeds, and flowers into a teapot.
- Pour over about 2 ½ cups of boiling water, stir in a little honey to taste. Infuse for 7 to 8 minutes then enjoy.