Sea Buckthorn Herbal Tea with Ginger
⏳ Time
15 minutes
🥕 Ingredients
5
🍽️ Servings
4
Description
About the process. It's very simple; the main thing is to buy sea buckthorn in advance and let it sit in the freezer waiting for its moment. About the time. It's better to steep the ginger for an hour or more; if you're short on time and need it urgently — grate the ginger, so it will release its juice faster. Overall, the entire process will take no more than 15 minutes, and if you have a candle warmer for the teapot, that's even better — you can enjoy the tea all evening! About the taste. I love drinking this tea from thin glass or porcelain or armud cups; the type of vessel dramatically influences the final taste and how the drink interacts with the taste receptors on the tongue!
Ingredients
- Sea Buckthorn - 7.9 oz
- Allspice berries - 2 pieces
- Grated Ginger Root - ½ piece
- Date honey - 4 tablespoons
- Mineral water - 1 qt
Step by Step guide
Step 1
Slice the unpeeled ginger root (6–7 cm) into thin slices, add 2 crushed allspice berries, and pour a cup of boiling water over it. Let it steep. With prolonged steeping, the mixture can become very strong, so adjust to your taste! But I love it very spicy.
Step 2
Pour a cup of boiling water over 225 g of fresh or frozen sea buckthorn and blend it. Strain the resulting mixture through a sieve or using a special cloth bag for nut milk (as I do).
Step 3
Mix the ginger and allspice infusion with the sea buckthorn juice, pour it into a teapot, and fill it completely with boiling water.
Step 4
Sweeten with flower honey (the sweetness of honey varies depending on its type and quality; for a 1.5-liter teapot, I need 4 heaping tablespoons).
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