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Rose Hip Herbal Tea

Kathy Schlosser
No ratings yet
SERVINGS: 3 cups
RECIPE CATEGORY: Beverages
KEYWORDS: fennel, ginger, herbal, rose, tea

Ingredients
  

  • 1 tablespoon dried rose hips
  • 1 teaspoon fennel seeds
  • 1 teaspoon freshly ground grated gingerroot
  • 2 teaspoons fresh lemon verbena
  • 3 cups boiling water
  • 3 slices lime (thin slices)
  • 3 tablespoons rose hip liqueur (optional)
  • honey

Instructions
 

  1. Warm a teapot by rinsing with hot water.
  2. Add all herbs to the pot, then fill with freshly boiled bottled or filtered water.
  3. Cover the pot and allow the herbs to steep for five minutes.
  4. Strain out the herbs.
  5. Serve with honey and a slice of lime, or a spoonful of rose hip liqueur if desired.

Notes

Yields 3 cups.
• Use fresh, dried or frozen.
• Be sure to remove the irritating seeds before use. This can be done by cutting the hips in half and
scraping out the seeds with the tip of a paring knife.
• Spread hips out on a screen or tray to dry for storage or freeze.
• Dried whole and powdered rose hips can be found online and at local herb and health food stores
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