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



  1. Place the raspberries, fennel seeds, and flowers into a teapot.
  1. Pour over about 2 ½ cups of boiling water, stir in a little honey to taste. Infuse for 7 to 8 minutes then enjoy.