Rose Hip Herbal Tea
Servings 3 cups
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
- Warm a teapot by rinsing with hot water.
- Add all herbs to the pot, then fill with freshly boiled bottled or filtered water.
- Cover the pot and allow the herbs to steep for five minutes.
- Strain out the herbs.
- 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
• 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
