Rose Hip Recipes and More: Rose Hip Tea

Make this delicious rose hip tea in three easy steps.

February/March 2000
By Rachel Albert-Matesz 
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Makes 4 cups

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Rose hips produce a mild, tangy, fruity tea. Use them solo or combined with a hint of fresh spearmint or peppermint leaves. Chilled and sweetened with stevia, the tea is a vitamin-rich, sugar-free alternative to fruit juices or Kool-Aid that is appealing to kids and adults alike.

1) Combine 4 rounded teaspoons cut-and-sifted rose hips (ground in a spice mill or not) or 4 tablespoons whole dried rose hips with 4 cups of water in a nonreactive saucepan. Cover, bring to a boil, then simmer for 5 minutes.

2) Alternatively, place fresh or crushed dried rose hips in a warmed teapot, pour boiling water over them, and steep, covered, for 10 minutes.

3) Strain the tea and sweeten if desired with a scant 1/8 teaspoon stevia extract powder or 2 to 4 drops glycerin-based stevia liquid extract per cup. Serve immediately or cool and refrigerate, covered, for as long as 3 days.

Variations

• Steep (or simmer if following first recipe) 4 to 6 fresh spearmint or peppermint leaves (2 to 3 teaspoons dried) with the hips.
• To make a punch, chill sweetened tea, add the juice of a fresh lime per quart of punch if desired, and serve over ice.

Click here for the original article, Rose Hips Recipes and More.

Rachel Albert-Matesz of Toledo, Ohio, ­teaches whole-foods classes and writes about food and nutrition.
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