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Ingredients
5 minutes
Preparation time
7 hours
Cooking time
METHOD
- Wash and dry the ingredients in a salad spinner to remove any debris.
- Line perforated baking trays with baking paper and lay the ingredients in a single layer.
- Dry lemon verbena and mint for 3 – 4 hours in the Warming Drawer on Plate Warm setting 1.
- Dry orange slices in the oven on Fan Plus at 85°C for 3 hours with the Crisp function activated. Turn oranges over halfway through the drying process.
- In a food processor, coarsely chop the orange slices. Add the mint and lemon verbena and crush by hand. Alternatively, leave fruits and herbs whole.
- Mix well to combine all ingredients evenly and store in airtight jar or vacuum sealed bag.
- When preparing tea, place 1 tablespoon of tea and blend into a teapot and refresh with 250ml boiling water, infuse for 3 minutes before straining and serving.
Hints and tips
- Try a mix of other citrus and herbs: lemon slices and borage flowers would be delicious, as would chamomile and ginger.
- Tea blends can be served hot or over ice for a cold option.
