- Prep time 10 minutes
- Total time 24 hours
- Portion size 25 servings
Ingredients
Method
Using sharp vegetable peeler, remove zest, without white pith, from lime in large strips. (Reserve lime for another use.) Finely julienne zest, then cut in 1⁄4-inch pieces. Spread on parchment paper-lined baking sheet and let dry at room temperature, in a dry place, about 24 hours.
Split the vanilla bean in half lengthwise, then cut in 1/4-inch pieces. In bowl, combine vanilla, dried lime zest, pineapple, coconut and rooibos. (Store tea in an airtight container in a dark place for up to 6 months.) Infuse 1 tbsp of tea blend in 1 cup of boiling water.
Nutritional facts PER 1 TBSP SERVING: about
- Iron 0.1 mg
- Fibre 0 g
- Sodium 1 mg
- Sugars 2 g
- Protein 0 g
- Calories 15
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 3 g
