32 oz Apple juice
10 Pineapple sage leaves
15 Lemon verbena leaves
1/8 ts Aniseed, ground
1/4 ts Ground cloves
Cinnamon sticks
-- 1 for the recipe,
-- and one for each guest
1/2 c Pineapple
-- canned (unsweetened)
-- OR fresh
1/2 c Pears (peeled, diced)
In a noncorrodible pot, bring apple juice to a boil,
then reduce heat to medium and add remaining
ingredients. Simmer for 30 minutes, or longer for
stronger flavor. Remove the cinnamon stick, fruit,
and herb leaves. Serve with a cinnamon stick in each
mug.
Makes 1-1/4 quarts
* Source: Karen Iacobbo * Published in: The Herb
Companion - October/November 1993 * Typed for you by
Karen Mintzias
