Rose hip tea
A tart, red tea steeped rather than boiled.
Ingredients
- 1 tablespoon of dried, crushed rose hips
- 1 cup of water
Method
- Boil the water and let it cool for 2–3 minutes.
- Put the rose hips in a teapot and pour the water over them.
- Steep for 10 minutes.
- Strain through muslin or a very fine sieve so that none of the hairs around the seeds remain.
Boiling destroys most of the fruit’s vitamin C. Do not skip straining: the hairs irritate the mouth and gut.
Rose hip: the science, drug interactions and sources →