The flavour of lemon myrtle shines through in this tea and the vibrant colour given by the rosella flowers adds both appeal, and a good dose of antioxidants. This drink can be enjoyed hot in winter or as a refreshing iced tea on a warm summer’s day.
Preparation + steeping time: 10 minutes
9 dried rosella calyces, whole
6 lemon myrtle leaves, crushed
Bring 1 litre of water to boil.
Warm a tea-pot.
Place rosella and lemon myrtle leaves in the pot.
Pour in boiling water and leave to infuse for 3-5mins.
Strain and serve.