Rosehip and Raspberry Vinaigrette

teas.co.uk · 10 min · Makes 145ml

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
• 1 250ml jar with a tight lid
• 1 small saucer for covering the steep

Method

1. Steep the tea bag in 60ml just boiled water for seven minutes under a saucer, then press it for a strong concentrate.
2. Cool the concentrate down, standing the jug in cold water.
3. Pour it into a jar with the olive oil, vinegar, mustard, honey, salt and pepper.
4. Seal and shake hard for thirty seconds until it emulsifies into a smooth dressing.
5. Drizzle over leafy salads.
6. Tip: keep it in the jar in the fridge for up to three days, and shake again before each use as it separates.

Recipe: https://teas.co.uk/recipes/cocktails/rosehip and raspberry vinaigrette/