To make iced tea, follow the directions and refrigerate before serving over ice.
Lemon Verbena Tea
1 cup lemon verbena leaves
3 tablespoons lavender flowers
1 teaspoon dried lemon peel
Pour the herbs into an airtight container, cover, and shake until thoroughly mixed. Place the lid tightly on the container. For a cup of tea, use 1 tablespoon in a cup of boiling water. Steep for 5 minutes and strain out the leaves and peel. Add sugar or honey, as desired.
Peppermint Tea
8 oz peppermint leaves
1 teaspoon rosemary leaves
8 oz lemon balm leaves
8 oz fennel seeds
Pour the herbs into an airtight container, cover, and shake until thoroughly mixed. Place the lid tightly on the container. For a cup of tea, use 1 tablespoon in a cup of boiling water. Steep for 10 minutes and strain out the herbs. Note: this tea aids in digestion and stomach pains.
Soothing Chamomile Tea
3 teaspoon marjoram
3 teaspoon chamomile flowers
3 teaspoon bergamot leaves
3 teaspoon bergamot leaves
2 teaspoon dried orange peel
Pour the herbs into an airtight container, cover, and shake until thoroughly mixed. Place the lid tightly on the container. Bring the water to a boil; then remove it from the heat. For a cup of tea, use 1 tablespoon in a cup of boiling water and allow them to steep for 10-15 minutes. Remove herbs.
(Note: These recipes are featured in Angela's book "The Complete Guide to Food Preservation: Step-by-Step Instructions on How to Freeze, Dry, Can, and Preserve Food", published by Atlantic Publishing 2011)
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