Friday, October 18, 2013

Through the porthole - Orange Hibiscus tea

Here is this week's infusion, made using my porthole.

In it is a Orange Hibiscus tea.  I used hibiscus flowers, rose hips, lemongrass, dried oranges, mint, rose petals and three whole stevia leaves.

Its a lovely combination and the whole stevia leaves didn't make it taste really sweet. I actually only put them in as I wanted a large green leaf so looked on my herb patch - and there was my stevia!

The tea is a lovely peachy color - a good blend of the red from the hibiscus and the orange.

I set it on the table yesterday ready for when a class sat to ate their cooking, and they were most intrigued by it and thought how pretty it looked with the sun shining on it.

Any suggestions of what I should try next to infuse in it next week?


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