Orange-Rosemary Tea (“White Coffee” with a Twist)
Ingredients:
1180 ml (about 5 cups) boiling water
6 tablespoons orange blossom water
4 tablespoons fresh rosemary leaves
62g (1/2 cup) icing sugar or Confectioners’ zero-calorie sweetener
1 teaspoon zest of blood orange or mandarin orange
Prep: Rinse and wipe clean fresh herbs and fruit before proceeding to step 1.
Method:
- In a medium pot, bring the water to a boil and add the fresh rosemary leaves.
- Reduce heat, then add the powdered sweetener, and orange zest. Stir with a spoon to blend together, then let it sit and steep for 3-4 minutes.
- To serve hot: Next, use a sieve or tea strainer and carefully pour the contents through to serve in cups. Divide into 4 cups and pour the strained orange blossom water in each cup to serve.
- To serve chilled: Next, transfer the orange blossom water mixture to a large pitcher or container (including the rosemary/orange pieces, etc). Let it cool in the refrigerator for at least 1 hr. Next, use a sieve or tea strainer and carefully pour the contents through to serve in glasses. Serve over ice with shaved orange rind pieces and a sprig of fresh rosemary.
*To make this entirely sugar-free I typically use monk fruit sweeteners or a granulated Stevia blend.
