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Citrus Berry Iced Green Tea

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Physalis.

With the hot Okanagan summer looming before us, a recipe for a light, refreshing beverage is good to have on hand. This recipe is simple, very refreshing and lovely to sip on a hot afternoon. Golden Incan berries.

Golden Inca berries have many other names. They are sometimes called ground cherries, bladder berries, winter berries, cape gooseberries ~ phew, these little guys get around! I have often seen the ripe Inca berries used as a garnish in restaurants. They taste quite sweet when they are fresh and slightly more citrus-flavoured when dried. They blend very nicely with honey-sweetened green iced tea, and these precious little jewels contain vitamin B12 and protein! This is rare for the fruit/veggie world, which is one reason why I think they are so special.

I have also heard a rumour that golden Inca berries make a lovely addition to any cheese plate. Duly noted for future reference!

Citrus Berry Iced Green Tea

  • 1 litre of lightly-steeped green tea (I used jasmine)
  • 3 tbsp of honey
  • ½ cup of organic dried golden Inca berries
  • 1 litre of mineral water
  • 1 organic orange, sliced

Citris berry iced green tea.Steep the tea just long enough to see the colour slighty change, usually around 4 to 5 minutes. Add honey and let cool. Add mineral water, golden Inca berries and sliced orange. Refrigerate. Serve in a lovely pitcher with ice.

PS: I think that a hint of fresh mint would go exceptionally well in this drink. I didn’t have any on hand when I first made this beverage, but it’s something to try if you do have some available.

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2 Responses to “Citrus Berry Iced Green Tea”

    • Indra McMorran

      Great point, a longer soak will intensify the flavour, as will cutting them open/halving them. And don’t forget you can eat the soaked berries after!

      Reply

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blog
Citrus Berry Iced Green Tea

Posted by & filed under recipe.

Physalis.

With the hot Okanagan summer looming before us, a recipe for a light, refreshing beverage is good to have on hand. This recipe is simple, very refreshing and lovely to sip on a hot afternoon. Golden Incan berries.

Golden Inca berries have many other names. They are sometimes called ground cherries, bladder berries, winter berries, cape gooseberries ~ phew, these little guys get around! I have often seen the ripe Inca berries used as a garnish in restaurants. They taste quite sweet when they are fresh and slightly more citrus-flavoured when dried. They blend very nicely with honey-sweetened green iced tea, and these precious little jewels contain vitamin B12 and protein! This is rare for the fruit/veggie world, which is one reason why I think they are so special.

I have also heard a rumour that golden Inca berries make a lovely addition to any cheese plate. Duly noted for future reference!

Citrus Berry Iced Green Tea

  • 1 litre of lightly-steeped green tea (I used jasmine)
  • 3 tbsp of honey
  • ½ cup of organic dried golden Inca berries
  • 1 litre of mineral water
  • 1 organic orange, sliced

Citris berry iced green tea.Steep the tea just long enough to see the colour slighty change, usually around 4 to 5 minutes. Add honey and let cool. Add mineral water, golden Inca berries and sliced orange. Refrigerate. Serve in a lovely pitcher with ice.

PS: I think that a hint of fresh mint would go exceptionally well in this drink. I didn’t have any on hand when I first made this beverage, but it’s something to try if you do have some available.

Tags: , , , , , , ,



2 Responses to “Citrus Berry Iced Green Tea”

    • Indra McMorran

      Great point, a longer soak will intensify the flavour, as will cutting them open/halving them. And don’t forget you can eat the soaked berries after!

      Reply

Leave a reply:

  • (will not be published)

XHTML: You can use these tags: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>