“Chamomile and spiced apple”

“Chamomile and spiced apple”

Herbal Teas by Richard Craze

2      oz. dried chamomile

2      cloves

3       green cardamoms

1/2   apple, unpeeled and sliced

1        cinnamon stick

Honey, light brown sugar, or maple syrup to serve.

**Put all the ingredients in a saucepan and bring to a boil.  Lower the heat, stir, and simmer for 5 minutes.  Remove from the heat and pour into a cold container.  Let stand for 5 minutes.  Strain and pour into a jug or warmed tea pot to serve.   The apple slices and cinnamon may be rinsed and added to the jug when the tea is served.  Sweeten to taste with honey, light brown sugar or maple syrup.   Serves 6.


“Athole Brose”

“Athole brose”

Herbal Teas by Richard Craze

1          apple, peeled, cored, and thinly sliced

1/4      cup medium oatmeal

1           oz. dried mullein

3-1/2   cups boiling water

1           measure (1-1/2 Tbsp.) Whisky

concentrated apple juice or honey to sweeten

**Put the dry ingredients in a large container and pour over the water.  Let stand until cool enough to drink.  Strain and pour into cups, adjust strength by adding more hot water.  Add the whisky and sweeten to taste.  It is also good cold, so alternatively, refrigerate before serving.      Serves 6

“Lemon, ginger, and valerian tea”

“Lemon, ginger, and valerian tea”

Herbal Teas by Richard Craze

1       teaspoon dried valerian

1       teaspoon freshly grated, peeled ginger root

2-1/2  cups freshly boiled water

Juice of 1/2 lemon

2 – 3   teaspoons clear honey

** Put the valerian and ginger in a tea pot or your chosen container for making herbal teas.  Pour over the water and leave to brew for 3 minutes.  Stir in the lemon juice and honey.  Pour through a tea strainer.

“Moroccan Mint Sorbet”

“Moroccan Mint Sorbet”

The Tea Book by Sara Perry

4    cups water

1     tablespoon Gunpowder or Pearl Dew green tea

1/2   cup chopped fresh mint leaves

1/2   cup granulated sugar

Mint leaves for garnish


**In a saucepan, bring the water to a boil.  Add the tea and mint, and let stand 5 minutes to infuse.  Strain into another container, blend in the sugar, and chill.

Place the chilled mixture in your ice cream maker and follow manufacturer’s instructions. If you don’t have an ice cream maker, you can freeze the tea mixture in ice cube trays.  Just before serving, process the mint sorbet in a food processor until it looks finely grained.

Scoop the sorbet into wine glasses, and garnish with a mint sprig.

Makes 1 quart.