4 Cups Fresh Cold Water
2 to 3 inch piece of Fresh Ginger Root
Optional: Honey and Lemon Slices, or A Few Cloves or Dash of Nutmeg
Peel the ginger root and slice it into thin diagonal slices. Bring the fresh cold water to a boil in a saucepan. Do not use aluminium saucepans! Once it is boiling, add the ginger slices. Cover the pot, this is very important, and reduce to a simmer for 15-20 minutes. Strain the tea. Add honey and lemon to taste.
Boil cold, fresh water. Place Ginger Root and Peppermint leaves in the water once it has reached a boil. Remove from heat. Let the tea steep for 3 - 4 minutes and strain.
3) Peach Tea
4 cups cold fresh water
4 tea bags or 4 tsp loose tea leaves
1 can peaches in light syrup
1 lemon, sliced
A Dash of cinnamon or cinnamon sticks is optional.
Bring water to a boil in a kettle or pot, not aluminum. Steep your tea as you would normally do. You can either use just the peach syrup or for more flavour use the fruit as well. Place the peaches and syrup in a blender and puree for 1-2 minutes. Once tea is steeped, add peach puree and lemon juice. Place the peach tea in a large pitcher and chill.
When ready to serve, the pulp from the fruit will have settled to the bottom of the picture, do not re stir unless you want the fruit in the tea.
Poor over ice cubes in a tall glass and garnish with a sprinkle of cinnamon or cinnamon stick if you like. Peppermint leaves also make a nice garnish!
To serve hot, just reheat the tea without boiling, and serve immediately.
A very nice, refreshing tea, whether you drink it hot or cold.
Lavender tea
2 1/2 tbsp. fresh lavender petals, 3/4 cup fresh mint leaves, Honey to taste, 8 cups of water.
Okay - bring the water to boil on the stove, then turn off the heat, toss your herbs in, cover the pot, and let it sit and steep for about 5 minutes or so. After that, add the honey (or whatever NATURAL sweetener you prefer, if any), stirring it up, and letting it cool for just a bit - then strain it through a sieve into a pitcher. Either serve warm (not hot), or chilled.
Lemon Verbena (?)
1 cup of fresh Lemon Verbena leaves, 1 quart of water
Bring the water to a boil, turn off the heat, toss in your leaves, cover and let steep for about 5 minutes. Uncover, allow it to cool just a little, strain, and serve.
Yarrow Rose Hip tea
3 tbsps. of crushed, dried yarrow; 3 tbsps. of crushed, dried anise hyssop; 2 tbsps. of crushed, dried rose hips; 1 tbsps. of crushed, dried bee balm; 4 cups of water.
Boil the water, then turn off the heat. Toss in your herbs, cover and let steep for 10-15 minutes or so, strain and serve warm.
Rose Hip Tea
1 tbsp. of dried, crushed rose hips for each 1 cup of water
Cover and boil for 15 minutes, serve warm.
Lemon Sage Tea
1/2 ounce of fresh sage leaves; The juice of one lemon; 1/4 ounce of fresh lemon zest ; 1 ounce of sugar; 1 quart of water.
Bring the water to a boil, then turn it down to a simmer, and toss your ingredients in, letting it simmer slowly for about five minutes or so. Then, turning off the heat, cover and let steep for about a half an hour, then strain, and serve warm, or iced.
