Ingredients
- Oranges or lemons, finely sliced, rind on
- 3-5 finely sliced pieces of ginger, skin on
- 1 tsp Lemon Myrtle tea leaves
- Sprig of mint
Brewing
- Brew time: 5-10 minutes
- Water temperature: 80-100°C
- Combine your roasted citrus, ginger and Lemon Myrtle tea with hot water
- Add a sprig of fresh mint to finish
To roast the citrus
- Preheat the oven to 220°C
- Lay the finely sliced pieces of citrus on a baking paper-lined oven tray and dry roast for 12-15 minutes until the sugars in the fruit start to caramelise
- Remove from oven and allow to cool. These can be stored in an airtight jar to be used later
Tips
- Baking paper prevents the citrus from sticking to the bottom of the oven tray
- Roasted citrus also makes a delicious and attractive cocktail garnish
- This tea can be brewed in a large batch and reheated the next day or enjoyed cold