Blood Orange Lavender Herbal Tea

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Blood Orange Lavender Herbal Tea

 

I am a coffee lover through and through.  I start my day with a good cup of my favorite extra-strong coffee with lots of cream. I drink it throughout the day, but more than one and I have trouble sleeping.

 

Blood Orange Lavender Herbal Tea

 

I like to have a mug of something hot with me when I’m working though, so I often resort to tea. My favorite tea is from Teavana — the Citrus Lavender Sage in particular. It’s a lavender herbal tea blend that is easy to drink, day or night. If you’ve ever been to a Teavana, you know that it’s not cheap, and while the salespeople will tell you that you can get 20 cups of tea out of their 2-ounce minimum, I’ve found that I like my tea much stronger, so that tiny bag lasts me a few cups.

 

Blood Orange Lavender Herbal Tea

 

Blood Orange Lavender Herbal Tea

 

After taking a look at the ingredients on it, I realized that this particular blend probably isn’t too hard to make; it’s just dried fruit and herbs, both of which I always have plenty of in my house. So I set to experiment, with pretty good results.

 

Blood Orange Lavender Herbal Tea Blend-5

 

Blood Orange Lavender Herbal Tea Blend-6

 

I’ve made a few different blends myself, and this one is my favorite. Citrus fruits, apples, dried apricots, lavender, and sage leaves. I just cut them up, spread them out on a baking sheet and let them dry out, first for a day at room temperature and then in a low oven. I imagine a dehydrator would be an easy way to get it done.

 

Blood Orange Lavender Herbal Tea

 

While this blend doesn’t taste exactly the same as Teavana’s, it’s pretty close, and way less expensive. And you can adjust the amounts to your preferences.

 

Blood Orange Lavender Herbal Tea
 
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Ingredients
  • 2 oranges, any variety (I used a blood orange and a navel)
  • 1 lemon
  • 1 apple (I used Honeycrisp)
  • 1 bunch sage leaves
  • 1 tablespoon lavender
  • 8 dried apricot halves, chopped
Instructions
  1. Cut the citrus and apple into chunks and lay on a parchment lined baking sheet. Add the sage, lavender, and apricots and spread into an even layer. Leave out in the open for 24 hours or so, until there is no more juice from the citrus.
  2. Preheat oven to lowest temperature, around 200 degrees. Put the baking pan in the oven, leave the door open and let the fruit dry out completely — you want no moisture whatsoever. Crumble the herbs and bigger pieces.
  3. Brew using your favorite method for loose leaf tea — steep in boiling water for 5-6 minutes.
  4. Store the tea in an airtight container.
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