When sweetened with mango and ginger, delicate teas like Ceylon black or green gunpowder make refreshing afternoon drinks or light, fruity iced teas. Dried calendula flowers, a variety of marigolds, are available in fine food and health food stores. Add sugar after steeping if you wish to accentuate the fruity flavour.
- Portion size 30 servings
- Credits : Canadian Living Holiday Best 2003
- 1/2 mango or 1 peach
- 1 piece (2 inches/5 cm) gingerroot
- 1 cup black tea leaves
- 1 cup green tea leaves
- 2 tablespoons dried calendula flowers crumbled
MethodPeel mango. Using sharp knife, slice mango and ginger crosswise into 1/8-inch (3 mm) thick slices. Place on racks and let dry at room temperature until brittle, about 24 hours. Using scissors, cut mango into 1/4-inch (5 mm) long pieces.
In bowl, mix together dried mango, ginger, tea leaves and calendula. Spoon into decorative bag or airtight jar. Makes about 30 servings.
Tip: Thoroughly dry the mango and ginger slices to eliminate any moisture that could cause mould during storage.