Fruity Baked Tea
Baked tea is made from fruits and spices and it’s a great and tasty way to stay hydrated all year around. It doesn’t contain any additives, preservatives or artificial sweeteners and it’s also caffeine free.
Makes
Serving size
Ingredients
1 apple, diced
1 pear, diced
1 orange, diced
1 lemon, diced
1 cup peaches, diced
2 cups berries (blueberries, blackberries, raspberries, cherries), diced
½ cup dried apricots, diced
25 pieces cloves
4 pieces star anise
2 teaspoon powdered cinnamon
2 tablespoon brown sugar
Instructions
- Preheat your oven to 360°F.
- Place all fruits into a baking dish. Add all the spices and sugar and stir.
- Cover the dish with aluminum foil. Bake for 40 mins, stirring every 10 to 15 minutes.
- Remove the foil and bake for additional 20 minutes to evaporate some of the juices and concentrate the flavor.
- Remove dish from the oven and transfer contents to 4 large 8-ounce jars or 16 small 2-ounce jars immediately (jars must be clean!).
- Close the jars tightly and let them stand on their lids, with their bottom up, to cool.
- Fill a medium saucepan halfway with water and bring to a boil. Insert the jars bottoms up and boil for 15 minutes.
- Remove jars and allow them to cool completely before storing in the refrigerator.
- To serve, add 1 tablespoon of mixture into a mug. Fill with 8 ounces of hot water and enjoy.
Cooking Tip
If you don’t have fresh fruits on hand or some fruits are out of season, you can use frozen fruits.
If you live in an area where it’s hot outside even during winter, simply use chilled seltzer or regular water instead of hot water to get a cool refreshment with all the flavor.
Use organic or unrefined brown sugar to make this recipe vegan.
Recipe contributed by FamilyCook Productions
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
