| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverages, Spices |
2 |
Cups |
INGREDIENTS
| 1 |
|
Handful fresh red clover |
|
|
Blossoms, w/a few leaves |
|
|
Lemon |
|
|
Honey |
|
|
Fresh mint leaves (opt'l.) and/or- |
|
|
Several dandelion leaves |
|
|
;(opt'l.) |
INSTRUCTIONS
Put the blossoms and leaves into a 2-cup earthenware teapot. Fill teapot
with boiling water, cover, and infuse for 5 to 10 minutes over very low
heat. Set the pot on a trivet over the burner, if necessary, to protect it
from breaking. Strain into a hot cup, add a twist of lemon and sweeten
with honey.
Some fresh mint leaves and/or several dandelion leaves can be used with the
clover blossoms.
Note: Red clover blossoms may be dried to use for tea. Spread the blossoms
out into a single layer on a tray and dry them in the sun. Use less of the
dried flowers, 1 to 1 1/2 tsp. to 1 cup of water, to make the tea.
Yield: 2 cups.
From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher,
Inc., 1984. Pg. 253. ISBN 0-87477-338-5. Posted by Cathy Harned. From:
Cathy Harned
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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