Rosehip and apple tea
Rosehip and apple tea
Ingredients
- 2 tsp black or green tea
- 2 tsp rose hips dried or fresh
- 1/4 apples
- 700 ml water
- Sahara to taste
- honey to taste
- cinnamon to taste
Instructions
- Pour boiling water into a teapot one quarter full, heat for 1–2 minutes, and pour out.
- Pour tea and fruits into the teapot.
- Pour boiling water over the contents of the teapot and let it brew for 10 minutes.
- Pour into cups, add sugar, honey, and ground cinnamon to taste.
Note
If you don't have an apple on hand, you can substitute it with apple juice. In this case, reduce the boiling water to 500 ml, microwave 200 ml of juice, and add it to the teapot with the brewed tea. Keep in mind that store-bought juices contain a lot of sugar and citric acid. This tea will be sweeter and more tart than tea prepared according to the original recipe.
For making fruit tea, it's convenient to use a French press or a teapot with a strainer, because dried fruit and fruit pieces always float to the surface of the drink.
The drink's flavor will be even more intense if prepared in a thermos. In this case, you can increase the amount of water to 900 ml and steep it for 15–20 minutes. Keeping the tea in the thermos with the lid closed for more than 30–40 minutes is not recommended, as the tea's aroma changes over time.
Cinnamon can be added to the cup, or directly into the teapot with a whole stick after the steeping time has elapsed. For apple tea, Russian garden varieties such as Antonovka, Melba, and Brown are best. Supermarket apples don't have the same flavor and aroma. The best rose hips for tea are those picked at home, purchased from gardeners, or purchased at an organic grocery store. The bagged, crushed rose hips sold in supermarkets and pharmacies are not as aromatic. A couple of mint or lemon balm leaves will add a fresh touch to the drink without overpowering the fruit aroma. You can cool the finished tea, pour it into tall glasses to 2/3 of the height, and add crushed ice. You can adjust the acidity of the drink with lemon juice, but no more than one teaspoon. Traditional tea can be replaced with herbal infusions of fireweed, linden, currant leaves, cherries, lingonberries and strawberries.
Cinnamon can be added to the cup, or directly into the teapot with a whole stick after the steeping time has elapsed. For apple tea, Russian garden varieties such as Antonovka, Melba, and Brown are best. Supermarket apples don't have the same flavor and aroma. The best rose hips for tea are those picked at home, purchased from gardeners, or purchased at an organic grocery store. The bagged, crushed rose hips sold in supermarkets and pharmacies are not as aromatic. A couple of mint or lemon balm leaves will add a fresh touch to the drink without overpowering the fruit aroma. You can cool the finished tea, pour it into tall glasses to 2/3 of the height, and add crushed ice. You can adjust the acidity of the drink with lemon juice, but no more than one teaspoon. Traditional tea can be replaced with herbal infusions of fireweed, linden, currant leaves, cherries, lingonberries and strawberries.
Comments
Tea is our family's favorite drink. Rosehips are very healthy, and with apples it'll be delicious too... Okay, time to get cooking.
I followed the recipe and it turned out to be a nutritious and delicious drink. Rose hips are incredibly beneficial, and paired with apples, they double the benefits.