Homemade rosehip tea

Ingredients for 2 servings:

• 1,000 g rosehips, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

without effort

Pluck or cut the rosehips from the wild rose bushes in the fall. Let them dry in a large bucket or on newspaper (this can take up to 6 weeks). Then remove all the green parts (leaves, stems) and chop them in a food processor. This eliminates the time-consuming trimming and scraping of seeds and hairs from the cut rosehips that is required in most other recipes! Now you have two options: You can fill the shredded rosehips (with seeds and hairs) into jars and use them as needed. Make sure that after brewing, the tea is always poured through a sieve lined with a kitchen towel to prevent the residue—especially the hairs—from getting into the cup. You can also place the shredded rosehips in a large pot and add boiling water. Let it steep for 7 minutes, stirring occasionally. Then pour the tea through a sieve lined with a paper towel into a jug and bottle immediately while it’s still hot. The paper towel will hold back the hairs and other solids. Store in a cool, dark place and serve with a spoonful of honey per cup. Don’t be surprised if the tea doesn’t turn red. Commercial rosehip teas contain a large amount of hibiscus, which is responsible for the red color. Our natural tea is more orange.