In the heat, very thirsty, and everybody knows that the best thirst quencher - tea. This is true. Previously, I used to buy green tea in plastic bottles, and then, when he came to the garden, looked and thought : -so, all I need for this wonderful drink (except lemon and sugar naturally ) grows here. And for several years in both summer and winter I do it myself. Can someone come in handy. By the way, if to drink it hot, it warms very well.
| Cook Time | 15 minutes |
| Servings |
Ingredients
- 2 liters Water
- 4 slices Ginger
- 4 pieces Raspberry leaves
- 3 pieces Black currant leaves
- 4 pieces Mint leaves
- 3 pieces Melissa leaves
- 3 pieces Lemon grass
- 1 piece Tea bags
- Lemon citric acid
- Sugar to taste
Ingredients
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Instructions
- We need ginger, lemon (citric acid) sugar, water, tea bag (I take black, it plays the role of a dye ) and herbs. I have a favorite set : mint, Melissa, lemongrass leaves, black leaves. currants, raspberries and garden bergamot (I do not remember its 2 names ). They do not interrupt, but complement each other's flavor.
- Don't forget ANY PRODUCT CAN BE ALLERGIC, so if you haven't tried some kind of spicy herb, first check if there is a reaction. Put the water to boil, put the sugar, a few plates of ginger (do not overdo it, and it will burn like pepper ) and cook for 5 minutes.
- While it boils, cut the grass.
- For convenience I take the biggest leaf and on it the others. I turn into a tube and cut.
- Now put the cut grass and tea, bring to a boil and cook for 2 minutes.
- Turn off the heat, close the lid and allow to infuse for 15 minutes.
- Now add lemon juice or lemon to taste.
- Waiting for, when cools down, and can be and not wait.
- By the way, these herbs I do not dry for the winter, and freeze. Wash, dried water, cut, put it in a bag, level, to make it flat and freeze. When necessary, broke off and cooked.
- Filter and enjoy this tea.
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