Exact quantities, then the method.
Fruit tea has a more unusual use up its sleeve: a salad dressing. A strong, cooled brew of rosehip and raspberry stands in for some of the acidity in a classic vinaigrette, bringing a soft fruitiness alongside the white wine vinegar. Shaken up with olive oil, a little dijon and honey, it makes a bright, fruity dressing that is lovely over peppery leaves, goat's cheese or a grain salad.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Rosehip and Raspberry Vinaigrette recipe. Canonical: https://teas.co.uk/recipes/cocktails/rosehip-and-raspberry-vinaigrette/
It keeps in the fridge for a few days.
You'll need
- 1 tea bag of Dragonfly Organic Sweet Rosehip and Raspberry
- 60ml freshly drawn water at 100C, just off the boil
- 60ml extra virgin olive oil
- 25ml white wine vinegar
- 1 teaspoon of dijon mustard
- 1/2 teaspoon of clear honey
- 1 small pinch of fine sea salt
- 1 small pinch of freshly ground black pepper
Equipment
- 1 250ml jar with a tight lid
- 1 small saucer for covering the steep
Method
- Steep the tea bag in 60ml just-boiled water for seven minutes under a saucer, then press it for a strong concentrate.
- Cool the concentrate down, standing the jug in cold water.
- Pour it into a jar with the olive oil, vinegar, mustard, honey, salt and pepper.
- Seal and shake hard for thirty seconds until it emulsifies into a smooth dressing.
- Drizzle over leafy salads.
- Tip: keep it in the jar in the fridge for up to three days, and shake again before each use as it separates.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Dragonfly Organic Sweet Rosehip and Raspberry, 20 Tea Bags 34g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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