Looking for a cool and refreshing late summer drink? Have you harvested up all your mesquite pods from the desert and now have to wait to have them ground into flour? This recipe comes from Chef Bob, and is a yummy way to use those mesquite pods now.
4 c mesquite pods, broken into 2” pieces
10 c water
2 T lemon or orange rind
1 t cinnamon
1/4 t ground wild spicebush berries
agave nectar to taste
Break your mesquite pods into pieces and measure them out. Place broken pods, water, and lemon rind into pot to soak overnight (roughly 8 hours). Then put the pot on lowest heat setting, adding cinnamon and spicebush berries, making sure the mixture does not boil. Simmer for an hour and a half and strain. Add agave nectar and cool in refrigerator before serving. Garnish with a lemon or orange.