FRUIT TISANES
Fruit tisanes can be enjoyed both hot and cold, 2 teaspoons of tisane per cup is ideal. If you’re looking for something to cool you down on a hot day, cold-brewed and iced tisanes could be a way forward. A key difference is that cold brews are made with cold water, while iced teas are generally brewed with hot water before being cooled.
Cold brew is best left overnight to allow the most infusion, whereas hot-brewed tea can be left for just over 5 minutes for the best results, before leaving for around 10 minutes and finally adding ice and any desired garnish, such as a sprig of mint.
Cold-brewed fruit tea often lasts longer than hot-brewed tea because the heat can quicken the oxidation process. Fruits with higher water content, like berries and citrus fruits, usually spoil sooner than those with lower water content, such as apples and pears. Regardless, fruit tea should be consumed within 3-5 days of brewing. If it smells different, is cloudy or changes colour, it’s time to throw it away.
A favourite fruit tisane of ours is Bouquet Royale, a taste explosion which really earns its title. This tisane is a blend of: papaya cubes (papaya, sugar), hibiscus blossoms, currants, blackcurrants, blueberries, elderflowers, freeze dried raspberry and strawberry pieces and flavouring.
Why not make a cordial?
You’ll need 6-8 tablespoons of fruit tisane (depending on desired strength), 500ml of boiling water, 250g of sugar and 1 tablespoon of lemon juice (optional).
- Brew with hot water for about 20 minutes, strain the mixture with a fine sieve or cheesecloth into a saucepan,
- Add the sugar and stir until dissolved.
- Leave the mixture for about 15 minutes to thicken slightly, and you’re good to go! Mix with a still or sparkling drink of your choice and, if you like, add a splash to cocktails and spirits.
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