| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Serves | 2 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 219 |
| Fat | 0.6g |
| Saturates | 0.1g |
| Protein | 1.9g |
| Carbs | 60.3g |
| Sugars | 49.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Lightly crush the cardamom pods with a pestleand mortar and add them to a small saucepan. Slice the ginger and add to the pan along with the honey and water.
2
Simmer gently to allow the flavours to infuse then remove from the heat and add the tea bags. Allow to stand until cooled.
3
Strain the syrup. Juice the lemons then add the lemon juice (approx. 125ml).
4
Pour into glasses over ice and serve garnished with mint.
