Tea with the addition of currant leaves is full of flavors and a real storehouse of vitamins. After all, black currant leaves are an excellent source of vitamin C, useful fatty acids, polysaccharides and antioxidants. You can always combine options by mixing different leaves. I added the leaves of cherry and mint.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 15 pieces Currant leaf
- 5 pieces Cherry leaf
- 3 twig Mint
- 20 gram Ginger
- 2 tablespoons Sugar
- 1/2 pieces Lemon
- 1 liter Water boil
Ingredients
|
|
Instructions
- Currant, cherry and mint leaves are well washed and cut.
- Peel the ginger and cut it at random. Wash the lemon well and cut it into slices.
- Put the chopped leaves and sugar in a blender. Grind.
- Then transfer the crushed leaves with sugar to the teapot and add the chopped ginger.
- Pour boiling water. Cover with a lid and leave to cool completely. Then put it in the refrigerator.
- Before serving, put ice (optional) and sliced lemon in the carafe, and strain the tea through a strainer.
Related posts:
Cold Tea made from Black Currant Leaves Recipe
Cold Barberry Tea with Black Currant Recipe
Cold Green Tea Recipe
Cold Tea “Berry mix” Recipe
Currant Tea with Mint and Rosemary Recipe
Currant Tea with Mint and Rosemary Recipe
Spicy Pumpkin Pie with Black Currant Recipe
Parfait with Black Currant and White Chocolate Recipe
Semolina Cake with Cottage Cheese and Black Currant Recipe
Flowers with Black Currant Mousse Recipe
Chocolate Cake with Black Currant Recipe
Cake with Black Currant Recipe