Rosemary Tea
A simple rosemary tea recipe made with bruised fresh or dried rosemary steeped just off the boil for exactly 8 minutes -- earthy, faintly piney, and easy to scale for a whole pot.
Servings 1 cup
Calories 2kcal
Cost $1
Equipment
- 1 Kettle or small saucepan
- 1 Fine mesh strainer
Ingredients
For the Tea
- 1 tbsp fresh rosemary sprigs, bruised or 1 tsp dried rosemary
- 1 cup water just off the boil, not rolling
- 1 tsp honey optional, to taste
- 1 wedge lemon optional, to taste
Instructions
Prepare the Rosemary
- Rinse the fresh rosemary sprig under cool water and shake off the excess.
- Press the sprig firmly between your fingers or roll it gently with the back of a spoon to release the oils. If using dried rosemary, skip this step.
- Bring 1 cup of water to a full boil in a kettle or small saucepan.
- Remove the water from heat and let it sit for about 30 seconds so it is just off the boil, not rolling.
Steep and Strain
- Place the bruised rosemary sprig (or 1 teaspoon dried rosemary) into a mug or teacup.
- Pour the hot water over the rosemary and cover the cup with a small plate or lid to trap the aroma.
- Let it steep undisturbed for exactly 8 minutes. Do not exceed this, or the tea turns bitter and medicinal.
- Strain out the rosemary using a fine mesh strainer, pressing gently to release the last of the liquid.
- Stir in honey and a squeeze of lemon if desired, then serve warm.
Notes
For a stronger cup, use 1.5 tbsp fresh rosemary but keep the steep time the same. Leftover tea keeps in a sealed jar in the fridge for up to 3 days. Reheat gently -- do not re-boil, or it turns bitter.
