Citrus Bouquet Tea
photo by Karen Elizabeth
- Ready In:
- 24hrs 15mins
- Ingredients:
- 4
- Serves:
-
35
ingredients
- 1 large grapefruit (ruby red, if possible)
- 2 large oranges
- 2 large lemons
- 1 cup black tea leaves or 1 cup earl grey tea leaves
directions
- Using vegetable peeler, peel rind (avoiding pith) from grapefruit, oranges and lemons. Place on rack and let dry at room temperature until brittle, about 24 hours. Break into 1/4-inch (5 mm) pieces.
- In bowl, combine grapefruit, orange and lemon rinds and tea leaves. Spoon into decorative bag or airtight jar. Makes about 35 servings.
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Reviews
-
I slightly misread the recipe initially and thought I was going to be drying the fruit, however, once I got underway, I realised my error! I wondered what to do with all that peeled fruit, before I realised.. squeeze it and enjoy a glass of delicious fruit-juice! Which I did! My peels didn't get particularly brittle, even after 24 hours, so I sliced them up in the end, but they did dry out. I used a mixture of green tea and rooibos tea leaves, predominantly rooibos. I have been enjoying this tea for the last day or two, a lovely citrusy tang which I really enjoy. I drink my tea black, no milk or sweeteners of any kind, and I find this pleasant and refreshing. Thanks Katzen, lovely! Made for veg*n swap#19
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.