Start by picking the blooms from the tree. They grow in little clusters, so you can grab several in a pinch. Try to avoid as many twigs as possible, taking only the bloom. I like to give the bowl a good shake or two when I get home so that heavier sticks and bits can settle to the bottom, leaving clean flowers on top.
Transfer the flowers to a cutting board and give them a good chop. You aren’t trying to pulverize them, just open up the blooms a bit for added surface area.
Chop the blossoms to increase surface area.
Moved the chopped blooms to a pot with 2 quarts cold water. Bring the mixture to a heavy simmer or light boil. Try not to bring the water to a complete heavy boil; just cut the heat when you notice the first bubbles breaking the surface. Cut the heat, cover the pot with a lid, and steep the tea for 15 minutes.
Bring the blossoms to a light boil, then reduce the heat and simmer.
Pour the steeped tea through a strainer into a pitcher. Discard the used blooms. You’ll notice the tea is green at first. Don’t worry — just squeeze the juice of 1 lemon into it and watch it magically turn to a light purply pink shade.
After you strain the tea and add lemon juice, the color will change from green to light purple or pink.
Sweeten the tea with sugar — or my choice, raw, unfiltered honey. Enjoy with a meal or just as a nice refreshing drink on a warm spring afternoon.
Transfer the flowers to a cutting board and give them a good chop. You aren’t trying to pulverize them, just open up the blooms a bit for added surface area.
Chop the blossoms to increase surface area.
Moved the chopped blooms to a pot with 2 quarts cold water. Bring the mixture to a heavy simmer or light boil. Try not to bring the water to a complete heavy boil; just cut the heat when you notice the first bubbles breaking the surface. Cut the heat, cover the pot with a lid, and steep the tea for 15 minutes.
Bring the blossoms to a light boil, then reduce the heat and simmer.
Pour the steeped tea through a strainer into a pitcher. Discard the used blooms. You’ll notice the tea is green at first. Don’t worry — just squeeze the juice of 1 lemon into it and watch it magically turn to a light purply pink shade.
After you strain the tea and add lemon juice, the color will change from green to light purple or pink.
Sweeten the tea with sugar — or my choice, raw, unfiltered honey. Enjoy with a meal or just as a nice refreshing drink on a warm spring afternoon.
