Rosehip Tea

Ingredients

• many ripe rosehips (very mature but not soft)

Instructions

1. 1.

   Wash and dry the rosehips, cut off the flower heads and stems, then finely slice them with a paring knife. Spread them on a rack lined with kitchen paper and dry in an oven at about 40 °C. Leave a small gap open in the oven door. Allow to cool and store in a tightly sealed jar.

2. 2.

   Tea preparation: add 1–2 teaspoons of dried rosehips to 250 ml boiling water and simmer for 10 minutes. At this point the tea contains the most vitamin C.

3. 3.

   Serve the rosehip tea garnished with fresh rosehips.