My F&W
quick save (...)

Minty Lemongrass Orange Tea

  • SERVINGS: MAKES ABOUT 5 CUPS OF LOOSE TEA
  • MAKE-AHEAD

Dried rose hips are available from Aphrodisia at 212-989-6440 or from www.artscraftsgifts.com. This recipe takes a minimum of 5 days to prepare.

Plus: Ultimate Holiday Guide

  1. 3 large oranges (preferably Temples), peels only, torn into 3- to 4-inch-long strips, white pith removed with a small knife
  2. 1 1/4 pounds lemongrass, bottom half cut off and frozen for another use
  3. 2 bunches spearmint (about 6 ounces), leaves removed
  4. 2 ounces dried rose hips
  1. Spread the orange peels, lemongrass and spearmint on racks or screens set over baking sheets. Set in a dry, dark place until dried but not brittle, 5 to 10 days, depending on the humidity.
  2. Using scissors, cut the orange peels and lemongrass into 1-inch pieces and place in a large bowl. Lightly crush the spearmint leaves and add to the bowl along with the rose hips; toss gently. Pack the tea in small tins.
Make Ahead The tea can be kept in airtight tins for up to 3 months.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.