Traditional rose hip tea


2 cups water
1 tbsp whole rose hips (rose fruit)


The best rose hip tea is the one you make on your own. First, you need to collect the hips. Take the needle or a pin and make small punctures on the surface of the fruit. This will help it release more nutrients during the boiling process. If you intend to use it fresh, your hips are ready to go. However, if you would like to store them for the rest of the year, you need to dry them by placing them in a warm and shady place for about a week or so or simply putting them in the food dehydrator, if you have one, for several hours. Heat water. Add rose hips to the teapot after the water has boiled. Bring to the lowest heat and keep boiling for 15 minutes. Remove from the stove and let it steep for 5 minutes. Strain the tea, pour it into cups and serve with honey. Smaller hips are more suitable for this method as they are easy to dry, unlike the larger ones that tend to get mouldy if dried whole.

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