Rose Hip And Lemon Tea Blend Recipes

ROSE HIP AND LEMON TEA BLEND

Steps:

• In a bowl crush seeds and pulp of dried rose hips and add the dried lemon peel. Mix together well.
• Place blended tea into your container and label with instructions if giving as a gift.
• Use 1 teaspoon per cup of boiling water and allow to infuse about 8 minutes.
• Sweeten with honey, if desired, or add a thin slice of lemon.

ROSE TEA

Steps:

• Mix all the ingredients together and serve immediately.
• Now sit back and relax! That's an order!

ROSE HIP ICED TEA

Steps:

• Bring water to a boil in a saucepan. Add rosehips to boiling water, cover, reduce heat, 8and simmer gently for about 8 minutes.
• Remove from heat and stir in sugar until dissolved. Leave covered to steep for 10 minutes.
• Strain tea through a fine sieve. Cool to room temperature, then transfer to the fridge to chill.

ROSE HIP CRUMBLE PIE

Steps:

• 1. Prepare pastry and line a pie pan.
• 2. Soften rose hips in milk.
• 3. Sift together flour, baking powder, and salt. Cream in shortening and brown sugar, mixing well. This makes a crumbly mixture--reserve one cup for topping. To the remainder add the egg yolks and rose hips.
• 4. Beat the egg whites until peaks form. Fold into the berry mixture.
• 5. Spoon into pie pan and sprinkle with crumbly topping. Garnish with pecans if desired.
• 5. Bake at 350 degrees for 35 to 45 minutes.