Toast 5 pods of cardamom.
Bring 2 cups of water to a boil. Then add 1 cup dried hibiscus flowers, 2 sticks of cinnamon, 1 tsp whole cloves, and the cardamom pods.
Boil gently for 1 minute; then allow mixture to steep and cool.
Strain out solids, and return the liquid to the pot.
Wisk in 2 cups of sugar. Boil for 4 minutes. Cool and pour into a sterile jar. Refrigerate and serve.
Ingredient: sugar
Wheat-Free Cornbread
I have fond childhood memories of big, fluffy cornbread muffins with honey butter served as an appetizer or with hot soup. Maybe that’s why I still love it so much. This wheat-free cornbread recipe is nearly the same as a recipe with wheat, but the slight differences are very important. The gluten in wheat acts…
Parsnip Cranberry Salad
This delicious, sweet and creamy salad goes really well with burgers or other grill favorites. Grate enough parsnips to get 4 cups grated. Sprinkle 2 Tbsp rice vinegar and 1/4 cup of pure cranberry juice over the grated parsnips. Stir and set aside. In a large mixing bowl, mix up 1/2 cup sour cream, 2 Tbsp sugar, and 1/4 tsp salt to make the dressing. Add the parsnip mixture and 3/4 cups dried cranberries to the dressing and toss. Refrigerate overnight before serving.