This recipe is a peek inside the magic hat of cookbook author and New York City caterer Serena Bass. There’s nary a tea leaf in sight of this spicy and refreshing “tea”—rather, it’s made from a fragrant combination of apples and cardamom spice. Be sure to use high-quality juice, not from concentrate, such as Adam and Eve apple juice or cloudy, fresh-pressed apple juice.

　　

Ingredients

Makes 8 (8-ounce) servings

　　64 ounces clear apple juice

　　1/3 cup whole green cardamom pods

　　Thin apple slices, for garnish

　　

Step 1

In a large saucepan over low heat, combine the apple juice and cardamom pods. Warm gently, without simmering, for 1 hour. Remove the tea from the heat and let it cool. Transfer to an airtight container or the original juice bottle, seal, and refrigerate overnight.

　　

Step 2

Pour the tea through a fine-mesh strainer into a glass pitcher, discarding the cardamom pods. Serve over ice and garnish with apple slices.

　　The Epicurious Cookbook