From Kathleen S. Ross, San Francisco, California
Delicious hot or iced, this tea is high in vitamin C.
- 1 cup boiling water
- 1 teaspoon rose hips
- 1/2 teaspoon dried parsley
- 1 teaspoon dried alfalfa
- Fresh parsley for garnish
1. Pour the water over the herbs, cover, and steep 10 minutes. Strain, add honey to taste, and garnish with a sprig of fresh parsley.
Click here for the original article, Kitchen Table: Hickory-Smoked Leg of Lamb with Basil/Mint Pesto, Herb Scones and C Tea.