Dishing Up Some Tasty Content

ROSELLA + LEMON MYRTLE TEA


SEPTEMBER 2014

Dishpig_Hannah Batstone_04PHOTOGRAPHY by CAMERON HIRD
RECIPE + WORDS by HANNAH ARCHIBALD

 

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
Serves 4

Ingredients
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.

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