Ingredients
3 cups water
8 to 10 thin, tender thyme sprigs
1/2 teaspoon whole coriander seeds, lightly crushed
1/2 teaspoon whole fennel seeds, lightly crushed
Preparation
Bring water to a boil. Steep thyme and the coriander and fennel seeds for 10 minutes. Strain through a fine sieve. Serve warm or chilled. Strained tea can be refrigerated up to 1 day.
