Kinkeliba

☕ A simple amber leaf infusion, lightly sweetened for four cups.

Ingredients

• 8 g dried kinkeliba leaves sold for food infusion
• 1.1 litres potable water initially, then top up after straining to 1 litre
• 20 g sugar for this lightly sweetened version

Preparation

Choose identified food-infusion leaves; check label and storage. Discard damp or spoiled material.

Sort out debris and place leaves in a clean pan with 1.1 litres potable water.

Bring to a boil, then simmer gently about 10 minutes partly covered, watching the water level and never boiling dry.

Turn off heat. Strain carefully through a fine sieve into a heat-resistant vessel. Discard leaves without reusing.

Dissolve 20 g sugar in the hot infusion. Unsweetened versions change the nutrition estimate.

Measure carefully and top up with hot potable water to 1 litre. Stir and divide into four 250 ml cups without filling to the rim.

Cool to a comfortable drinking temperature. For cold service, cool the rest rapidly and refrigerate within two hours; preferably use within 24 hours.