/ / Raspberry tea with slices of apples, recipe. Tea made from raspberry leaves, currants, mint, recipe with photo

Raspberry tea with slices of apples, recipe. Tea made from raspberry leaves, currants, mint, recipe with photo

Step-by-step recipe for tea made from raspberry and apples

The combination of raspberries and apples creates an amazing taste. In such a tea you do not have to add sugar, the drink itself will be sweet with a pleasant refreshing sourness.

Necessary ingredients:

  • Raspberry - 200 gr.
  • Apples - 2 pcs.
  • Leaves and stems of mint - 20 pcs.
  • Currant leaves - 70 pcs.
  • Leaves of raspberry - 70 pieces.

Attention! For tea, young bright green leaves are needed,Which you need to collect at dawn or in the morning. This is the traditional rule for all blanks of leaves, grasses and flowers. Apples can be taken of any variety, and raspberries should be shallow. Large berries are more difficult to dry and brew.

Step-by-step instruction:

  1. Leaves mine and shakes off the water. Apples are also mine, we delete the core.
  2. Fruit mode on quarters, and then cut into thin semitransparent slices.
  3. In the dryer, we lay out the products with tiers. On the lowest pallet we put raspberries, it contains the greatest amount of liquid.
    On a note! If you do not have a dryer,All the ingredients for tea can be in a conventional oven at a temperature of 60 degrees. In this case, the pan must be covered with parchment paper or foil.
  4. The second tier is filled with apples, distributing the slices evenly over the surface.
  5. For greenery, we remove the upper tiers. Cut the thick cuttings of currant leaves, the branches of raspberries are divided into separate leaves. Mint can be dried with stems. Include a standard drying mode for 20 hours.
  6. All the ingredients of the future tea are laid out onDish to form a brewing blend. Dry leaves are rubbed with fingers, so that the size of the pieces resembles large leaf tea. Raspberries, apple slices and small leaves are left intact.
  7. Transfer the tea to a dry sterilized jar. Tightly screw the lid to protect the workpiece from foreign odors. You can store tea from raspberry and currant leaves in a kitchen cabinet within a year.

Pay attention to: