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Currant and raspberry tea

Fragrant vitamin drink for health and pleasure! Summer is my favorite time of the year, including because you can drink my favorite herbal tea. I brew a lot of different herbs, but most of all I like the combination of young leaves of currants and raspberries. By the way, the leaves can be harvested and dried for the winter.
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Currant and raspberry tea
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Composition / ingredients

Servings:
Translation table of volumetric measures
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

Cooking method

Cooking time: 15 min

It is better to collect leaves during the flowering period of the plant, for currants it is May-June, for raspberries - June-July. That is, the optimal time for brewing tea from fresh leaves is June. However, you can also collect leaves at other times, as long as they are young.
Put ten leaves of currant and ten leaves of raspberry in a teapot. First, carefully inspect them for the presence of insects. Pour boiling water and let it brew for 5-10 minutes. The kettle can be covered with a towel.
Delicious herbal tea is ready. I wish you good health!

Caloric content of the products possible in the composition of the dish

  • Raspberry - 42   kcal/100g
  • Fresh frozen sweet raspberries - 50   kcal/100g
  • Water - 0   kcal/100g
  • Currant leaves - 0   kcal/100g

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