This soothing herbal drink is thought to calm an upset stomach and reduce stress.

Kathy Gunst
Recipe by Cooking Light January 1998

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Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Carefully remove rind from lemon using a vegetable peeler, making sure not to get any of the white pithy part of the rind, and reserve lemon for another use. Place rind, mint leaves, and boiling water in a large bowl; cover and steep mixture 5 minutes. Strain mixture through a fine sieve into a bowl, and discard rind and mint. Serve immediately.

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