Currant and Raspberry Leaf Tea
A fragrant, vitamin-rich drink for your health and enjoyment! Summer is my favorite season — partly because I can drink my favorite herbal tea. I steep all kinds of herbs, but my favorite of all is the combination of young currant and raspberry leaves. By the way, you can gather the leaves and dry them for winter.
Olyusha
Recipe author
Currant and Raspberry Leaf Tea
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
1 g
2 kcal
GI:
100
/
0
/
0
- It's best to gather the leaves while the plant is in bloom — May to June for currants, June to July for raspberries — so June is the ideal time for brewing tea from fresh leaves. That said, you can pick the leaves at other times too, as long as they're young. Put ten currant leaves and ten raspberry leaves in a teapot (first look them over carefully for any insects). Pour over boiling water and let it steep for 5–10 minutes; you can cover the pot with a towel. Your delicious herbal tea is ready. To your good health!
Caloric content of the products possible in the composition of the dish
- Raspberry - 42 kcal/100g
- Sweet frozen raspberries - 50 kcal/100g
- Water - 0 kcal/100g
- Currant leaves - 0 kcal/100g
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