Having a Tea Party is fun! And so is the study of tea with the World Tea Academy. I just completed another great course specific to learning the tea world with WTA http://worldteaacademy.com which offers a fascinating range of certification programs. This study of the history, origins, varieties, terriors, health properties plus the production of tea and the infusion will improve your appreciation of all that is tea. Not only have I enjoyed in depth reading but each course has written and cuppings assignments based on the course curriculum. A cupping is infusing the tea (botanical) leaves with water and tasting. Cuppings being the most fun for me.
The Beyond Camilla sinensis course, which I just completed, goes beyond the tea leaf and studies herbal and alternative botanical infusions. The last assignment in the core study was to make my own botanical infusion using anything. Me, being the summer loving Nutritional Foodie that I am, wanted something fresh and light to celebrate the approach of summer. Have just infused Hibiscus I thought that would be a great base. Given that Hibiscus has a sour citrus, some say cranberry, flavor I thought a sweet citrus like orange would pair well. I make an awesome cranberry orange relish for Thanksgiving and Christmas so I had an idea it would be awesome. I also wanted it to be quick and easy to make.
So....Infused some Hibiscus. Squeezed a fresh orange. Put some ice in a tumbler and voila! Hope you enjoy my refreshing unsweetened summer Botanical Infusion. Cheers!!!
Hibiscus Orange Cooler
½ c hot water (205 degrees)
1/3 c fresh squeezed Orange juice (½ of a large orange)
Tumbler with ice
Orange slices assorted berries for garnish, optional
Brew Hibiscus petals in hot (205 degree) water for 5 min. Strain and Cool. When Hibiscus infusion is cool fill tumbler with ice. (Crushed ice would be nice.) Pour fresh squeezed orange juice and cooled Hibiscus infusion over ice. Add a splash or two of Pellegrino. Garnish with orange slices, blackberries, etc if desired. Enjoy!