Oct 24, 2013

Fresh Apple Peel & Rosehip Tea

My friend Page shared this recipe with me on a rainy night last fall. It is delicious and a wonderful way to utilize leftover apple peels from making pies and crisps. I like to use a dark red apple variety so the tea becomes rose colored, but you can use whatever you have on hand, organic of course. Rosehips are a great source of vitamin C, which we can't seem to get enough of this time of year.

Apple peels from about 5 apples
1/2 cup rosehips
Handful of spearmint (a bit less if dried)
4 cups water

Simmer apple peels and rosehips in water for about 10 minutes and mash occasionally to help release juices. Take off heat and toss in the spearmint. Cover & let steep for 5 minutes. Add honey if you like but the apples make this tea naturally sweet. I like to enjoy this tea hot, in a cozy spot, with warm blanket and good book.

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