This Rowan Berries Tea Collection featuring honey, mint, orange, and make syrup is a perfect way to resist the last winter days.
Hello everyone! Two weeks until the astronomical spring. Only. Two. Weeks. How exciting!
I am going to keep it short today. Why? This night our clocks were turned forward one hour because of this daylight saving time thing. In my opinion, we’ve been robbed – one hour less to enjoy Sunday.
Anyway, I have presented a couple of collections including this Christmas Tea Collection and Citrus Tea Collection, and it’s time to share this Rowan Berries Tea Collection today. This this the last tea collection for a while, but I’ll certainly be back in fall with more ideas. Perhaps, I can come up with a collection of iced tea this summer, too.
Last fall I picked and a huge container of rowan berries which have other names in some places (For instance, they’re commonly known as “dogberries” in the Canadian provinces of Nova Scotia and Newfoundland and Labrador), and I have used them quite a few recipes such as this jam or curd. I started sharing recipes in October, so you probably didn’t have a chance to collect berries. However, this fall you won’t have an excuse to miss it. The best part of it is that you don’t need a lot of berries – a small package of frozen berries will last long enough.
Rowan berries have a lot of health benefits which include its ability to boost the immune system, increasing metabolism, strengthen the respiratory system, improve digestion, and reduce the risk of various infections. Remember that raw berries contain
when exposed to heat or extreme cold for a prolonged period of time this compound is converted to the safe sorbic acid, which the body can make use of for promoting health.
To make two cups of tea you’ll need just a tablespoon or two of Rowan berries as they bring in bitterness (Somehow resembling grapefruit). Also, make sure to sweeten it well (Honey or maple syrup) or add some juicy fruit. And my favourite version is Rowan Berries Mint Tea.