Mother Earth Living

Reduce Cholesterol: Clove & Ginger Black Tea with Blood Orange Peel

Ginger, clove and citrus flavors shine in this comforting black tea recipe.
By Letitia L. Star
February/March 2012
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This black tea recipe can be served cold or hot.
Photo by ivan kmit


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Start your day with the herb, spice and citrus flavors in this ginger black tea, which can be made in advance and is good hot or cold. Refrigerate in clean glass jar for up to 5 days. If blood oranges aren’t available, substitute navel orange or tangerine peel. If you don’t use organic fruit, be sure to wash carefully in a vinegar and water solution.
 
• 2 cups boiling water
• 1 to 2 black tea bags, preferably organic and fair trade
• 1/2 teaspoon ground ginger OR one to two quarter-size rounds fresh
• 1/2 teaspoon ground clove OR 1/2 teaspoon whole cloves (about 4 to 6)
• Blood orange peel slices (or orange or tangerine) to taste—preferably organic
• Honey to taste (optional)
 
1. Combine all the ingredients in a medium saucepan and bring to boil.

2. Remove from heat and steep 5 minutes. Strain through fine wire-mesh strainer into cup, discarding herb, spice and peels.


Letitia L. Star specializes in writing about healthy eating, gardening and green living topics. She is a frequent contributor to The Herb Companion. 

Click here for the main article, The Best Foods to Reduce Cholesterol.








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