INGREDIENTS

INSTRUCTIONS

Coarsely grind anise in a mortar. Mix thoroughly with tea.  Use 1 tsp per
cup of boiling water and allow to steep for 4-5 minutes.  ROSE HIP TEA-
Rose hips, dried. In a mortar finely crush seeds and pulp of fried rose
hips to extract the maximum goodness from the herb.  Use 1 tsp per cup of
boiling water, and allow to infuse for 8-10 minutes.BERGAMOT AND MINT
TEA-Thoroughly dry the herbs in cheesecloth bags. Crush , removing the hard
stems. Use 1 tsp. per cup of boiling water and allow to steep 5 minutes.
Serve with honey and lemon,. ALMOND CRANBERRY TEA-6 bags almond flavored
tea, 3 tbsp. diced fresh orange peel. 2 cups boiking water. 1 1/2 cup
cranberry juice, 1/2 cup light brown sugar, firmly packed, Amaretto
liqueur, cinnamon sticks. In a 2-quart saucepan combine tea bags, orange
peel and water. Brew covered for 5 minutes. Remove tea bags. Stir in juice
and sugar; bring to a boil. Before serving ad 1 tbsp Amaretto to each cup.
Serve with cinnamon stick stirrers. ORANG/CINNAMON TEA-1/4 pound Ceylon
Tea, 4 tbsp diced orange rind, 1 tbsp ground cinnamon. Mix all ingredients
together. Use 1 tsp. per cup of boiling water and steep for 4-5 minutes.
Garnish with orange peel cut with miniature cookie cutters.
Recipe By     : RED FLA
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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