Ingredients
Instructions
- Measure the parsley loosely rather than packing the spoon. Dried leaf compresses to almost nothing under a thumb, and a pressed spoonful is closer to three.
- Slacken the pineapple powder with a splash of cold water into a slurry first. Tipped in dry it forms pellets with untouched powder sealed inside them.
- Use a pot or a roomy basket rather than a tight infuser ball. Parsley swells to several times its dry volume, and leaf jammed against metal never properly wets.
- Pour the boiling water over, put a lid on, and leave it twenty minutes. Covering matters here: the aromatic part of parsley leaves in the steam, and an open pot sends it to the ceiling.
- Strain through fine mesh. Pineapple powder stays in suspension and clouds the cup, and what settles at the bottom is gritty rather than sweet.
- Warm it through gently if it has gone cold during the steep, but stop short of a second boil. Boiling twice is what takes parsley from grassy to bitter.
- Anything left over is worth keeping: chill the strained tea and drink it within two days, poured over ice. The pineapple acid holds up cold in a way most leaf infusions do not.
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