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Rosehip Tea

Rosehips are extremely high in vitamin C and can be brewed into an infusion. The resulting tea may be a pinkish color and taste acidic, but not as acidic as lemon juice.

Source and licence

"Rosehip Tea" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rosehip_Tea, revision 4480667), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rosehip_Tea&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4480667

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Boil the rosehips in water for at least 10 minutes, using 2 tbsp rosehips per pint of boiling water. In order for the flavor to fully expand into the water and make the best quality tea, the hips must expand, split, and let the water get at the seeds within.
  2. Let cool for a moment, and add sweetener if desired.