Rose Hip Tea For Summer Recipe by cookpad.japan
Cooking Instructions 1 I used this rose hip and apple tea. It has a delicious tart taste when cooled. I used 2 teabags each containing 2 g. 2 I used an empty milk carton to brew the tea, but you can use anything. Put the teabags in the water and leave to chill in the fridge. If the bags contain fine tea leaves, it'll be ready in about 2 hours. 3 Put the salt on a flat plate, and moisten the rim of the glass with the cut lemon. Turn the glass upside down on the plate so the salt sticks to it. Pour in the tea and add the lemon and mint! 4 * I use tap water which has been boiled and then cooled. You can use bottled water, but mineral-rich water doesn't go very well with the tea. 5 You can brew Japanese green tea and black tea in the same way. You don't have to use special cold-brew teabags. It works with normal tea. 6 If the tea leaves are big, like Japanese green tea, it will take a while to brew, so leave it overnight. 1 I used this rose hip and apple tea. It has a delicious tart taste when cooled. I used 2 teabags each containing 2 g. 1 I used this rose hip and apple tea. It has a delicious tart taste when cooled. I used 2 teabags each containing 2 g. 2 I used an empty milk carton to brew the tea, but you can use anything. Put the teabags in the water and leave to chill in the fridge. If the bags contain fine tea leaves, it'll be ready in about 2 hours. 2 I used an empty milk carton to brew the tea, but you can use anything. Put the teabags in the water and leave to chill in the fridge. If the bags contain fine tea leaves, it'll be ready in about 2 hours. 3 Put the salt on a flat plate, and moisten the rim of the glass with the cut lemon. Turn the glass upside down on the plate so the salt sticks to it. Pour in the tea and add the lemon and mint! 3 Put the salt on a flat plate, and moisten the rim of the glass with the cut lemon. Turn the glass upside down on the plate so the salt sticks to it. Pour in the tea and add the lemon and mint! 4 * I use tap water which has been boiled and then cooled. You can use bottled water, but mineral-rich water doesn't go very well with the tea. 4 * I use tap water which has been boiled and then cooled. You can use bottled water, but mineral-rich water doesn't go very well with the tea. 5 You can brew Japanese green tea and black tea in the same way. You don't have to use special cold-brew teabags. It works with normal tea. 5 You can brew Japanese green tea and black tea in the same way. You don't have to use special cold-brew teabags. It works with normal tea. 6 If the tea leaves are big, like Japanese green tea, it will take a while to brew, so leave it overnight. 6 If the tea leaves are big, like Japanese green tea, it will take a while to brew, so leave it overnight. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls BBQ Citrus Chicken Breast Easy Chicken and Dumplings sunshine's meatball n beer sauce Pizza Mac Salad Street Taco Carnitas BBQ Citrus Chicken Breast Easy Chicken and Dumplings sunshine's meatball n beer sauce Pizza Mac Salad Street Taco Carnitas Shephards Pie Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes How to Maximize the Storage Time of a Kabocha Squash Ajvar Dry-Roasted Soy Beans Pickled in Balsamic Vinegar Baked Tomato with Ruby Red Grapefruit Corn Silk Tea Basil Butter Healthy-ish American Shepherd's Pie Honey Wasabi Dressing & Pork-Topped Salad Shephards Pie Ginger Miso Chawan-mushi (Steamed Egg Custard) in 10 Minutes How to Maximize the Storage Time of a Kabocha Squash Ajvar Dry-Roasted Soy Beans Pickled in Balsamic Vinegar Baked Tomato with Ruby Red Grapefruit Corn Silk Tea Basil Butter Healthy-ish American Shepherd's Pie Honey Wasabi Dressing & Pork-Topped Salad