by Caitlin Saniga
- peel from 1 large organic naval orange, sliced into thin pieces
- peel from 1 organic pomegranate, sliced into thin pieces
- 3 inches fresh ginger, peeled and sliced thinly
- 1/2 cup honey
Arrange the fruit peels in a single layer on a baking sheet, and set in a warm, arid spot. I placed mine over the radiator in the living room, but an oven at room temperature would work too. Allow the peels to harden and dry completely. Mine were ready in about 3 hours. The peels can be saved in an airtight container for up to 2 weeks.
Prepare the gingered honey by placing the ginger in a small jar. Cover the ginger in honey, and refrigerate for about 1 hour. The juice from the ginger will water down the honey to a thin liquid consistency. The honey can be saved in a refrigerated airtight container for up to 1 month.
To make the tea, place about a tablespoon of the dried peels in a teacup and steep in boiling water for 4 minutes, or until the water has turned a light golden red color. Remove the peels from the water, and stir in the gingered honey until your desired sweetness is achieved. I like to add about 2 tablespoons of honey, which makes for a slightly sweet tea.
Makes enough tea for 8-10 cups and about 1/2 cup honey.