SPICY ROSEMARY TEA
Makes 2 cups 1 2-inch piece raw ginger, peeled and sliced 2 6-inch sprigs of rosemary, or 1–2 T. dried 2–3 slivers of Satsuma or other fresh orange peel, or 2 t. dried Lemon and honey, to taste
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Place the ginger and orange peels in a teapot and cover with 2 cups of fresh water. Cover and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove from the heat and add the rosemary. Cover to steep for 5 minutes. Strain over cup and add lemon and honey, to taste.
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CHAMOMILE AND GRAPEFRUIT PEEL TISANE Courtesy of Justin Chamberlain, beverage manager at Dai Due Makes 1 cup 4 T. freshly picked chamomile flowers 1 large peel of grapefruit, about 1-by-3-inches 8 oz. water Honey or sugar, optional
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Heat water to about 200°. Add flowers and peel to a French press and pour in the hot water. Cover and steep for 5 minutes. Serve in a tempered mug and add honey or sugar, if desired, to taste.
TEXAS FLOWER BLEND TEA Courtesy of Stefanie Lane Makes 1 cup 6–8 oz. filtered water 1 bloom purple coneflower 1 bloom passionflower 10 blooms borage 1 sprig spearmint Heat water to about 200°. Place clean flowers in a press or large mug and pour hot water over. Cover, steep 5 minutes and strain. The borage has a light, cucumber flavor while the passionflower has a unique flavor that mimics how it smells.
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