Food & Drink Magazine

Russian Rose Tea

By Liannemarieb @LianneMarieB

Russian rose tea
Tea leaves, 200g black cherries, 100g sugar, dried rose petals.

Preparation: X

"In Russia, we sweeten our tea with cherries" said Mikhail Baryshnikov in Sex And The City and amen to that! Being somewhat of a real tea enthusiast, I am pretty passionate about the culture and history of how tea is enjoyed around the world. From Kyoto to Paris and Morocco to Assam I think I have tried it every which way (always loose. Fnar) but having said that, I can't say that I'm a fan of Lapsang - Russian Caravan tea is too bitter and smoky for my tastes, but when served with my rose and black cherry syrup it is transformed and I could sup it by the gallon!

1) Pit the cherries and add to a milk pan along with the sugar, dried rose petals and 50ml water. Bring to the boil, stirring until the sugar is dissolved and a syrup forms. Pass through a sieve.

2) Make your pot of tea and add the syrup, to taste.

Back to Featured Articles on Logo Paperblog

Paperblog Hot Topics