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1 litre of lightly-steeped green tea (I used jasmine)
3 tbsp. of honey
1/2-cup of organic dried golden Incan berries
1 litre of mineral water
1 organic orange, sliced
Steep the tea just long enough to see the colour slightly 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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