Berry tea
Berry teas are healthy and delicious. They can even be drunk at night, as they're tannin-free. And during cold and flu season, they're especially helpful, so it's convenient to make them ahead of time and keep them in the freezer. Today, I'd like to share two tea recipes: cranberry and sea buckthorn.
- September 29, 2026, 1:10 PM
- 456
Ingredients for "Berry Tea":
For cranberry tea
- Maple syrup (topinambur syrup) - 3 tbsp.
- Water (optional) — 30 ml
- Spice mix (gingerbread) - 1 tsp.
For sea buckthorn tea
- Maple syrup (topinambur syrup) - 3 tbsp.
Berry Tea Recipe:
- Cranberry tea. Wash and dry the orange thoroughly, cut into pieces (I used a Kukmar steel cutting board), and remove the seeds. Puree the orange in a blender. Puree the cranberries in a blender as well. Add a little water while blending, about 30-40 ml. If using frozen berries, there's no need to defrost them; just rinse them with water and let them sit for a few minutes.
- Place the chopped mixture in a bowl and add the gingerbread mixture. Use whatever flavor and texture you prefer. If you don't have any, you can simply add ground cinnamon.
- Add Jerusalem artichoke syrup and mix well.
- Sea buckthorn tea. Wash and dry the lemon thoroughly, cut into pieces (I used a Kukmar steel cutting board), and remove the seeds. Blend the lemon. Blend the sea buckthorn as well.
- Place the chopped mixture in a bowl and add grated or finely chopped ginger. The amount of ginger depends on your taste; I used a little, but you can feel free to add more.
- Divide the berry mixture into molds. I used a mold with large cubes.
- You can add orange or lemon slices on top, as well as a little rosemary.
- Alternatively, you can spoon the mixture into silicone muffin cups or plastic yogurt cups. Frozen portions are best vacuum-sealed or sealed in plastic bags to prevent them from absorbing odors.
