Herbal Iced Tea Recipe: Hip Apple Rose Tea


| April/May 2008



Packed with flavor and color, this tart tea is a delight to serve. Makes about four 8-ounce servings.

• 2 cups hot water
• 2 teaspoons dried and seeded rose hips
• 10 to 12 dried hibiscus flowers
• 1 tablespoon fresh pineapple sage or apple mint leaves
• 4 teaspoons fresh raspberry leaves OR 2 teaspoons dried leaves
• 2 cups cold water and ice
• Apple juice for sweetening, optional
• Apple slices, cut horizontally for garnish

1. Steep hips, flowers and leaves in hot water (80 to 90 degrees) for about 3 minutes.

2. Allow to cool slightly, strain and add cold water and ice.

3. Pour tea over additional ice. Float apple slices in each glass as garnish.





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