This recipe works with any dried edible roses (calyx or petals), but you’ll get better results from sweeter smelling ones. I dried some fragrant roses from our backyard for my tea. Avoid roses sprayed with pesticides!
Recipe
6 oz water
2 tbs dried roses
1 black tea bag (Lipton or any standard English Breakfast)
2 tsp honey
Milk or creamer
On a stove top, bring water to just boiling. Add roses and tea bag then turn off heat. Cover and steep for a 5 minutes (or until very dark about 10 minutes, your decision).
Strain into a cup. Stir in honey to dissolve and add milk/creamer to taste.
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