Blooming Fruit Rose Tea (Apple, Pear, or Peach)
Blooming Fruit Rose Tea (Apple, Pear, or Peach)
Ingredients
- 2 firm fruit, medium-sized (red apple, firm pear, or slightly firm peach)
- 1/2 lemon, juiced
- 4 black tea bags, or 4 teaspoons loose leaf tea
- 4 cups hot water, just boiled
- to taste granulated sugar, optional
Instructions
- 1
Wash the fruit thoroughly. Using a mandoline or a very sharp knife, thinly slice the fruit into delicate, almost translucent crescent-shaped pieces. Aim for slices no thicker than 1/16 inch.
⏱️ 8 min
- 2
Immediately place the fruit slices in a bowl and toss gently with the fresh lemon juice. This will prevent them from browning and add a subtle tartness.
⏱️ 2 min
- 3
To form a fruit rose, lay out 8-10 fruit slices in a line on a clean surface, slightly overlapping each other by about 1/4 inch. The curved edge of each slice should face upwards.
⏱️ 5 min
- 4
Carefully roll the line of overlapping fruit slices from one end to the other, forming a tight, rose-like shape. Gently pinch the bottom to secure the base of the rose.
⏱️ 3 min
- 5
Place one fruit rose into each of four heatproof teacups. If using tea bags, place one tea bag in each cup alongside the fruit rose. If using loose leaf tea, prepare it separately according to package directions.
⏱️ 1 min
- 6
Carefully pour 1 cup of just-boiled hot water over the fruit rose in each teacup. The heat from the tea will cause the fruit 'petals' to slowly unfurl and bloom. Allow the tea to steep for 3-5 minutes, or to your desired strength.
⏱️ 5 min
- 7
Remove tea bags (if used) and serve immediately. Offer granulated sugar on the side for guests to sweeten their tea to taste.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Blooming Fruit Rose Tea (Apple, Pear, or Peach)
Ingredients
- 2 firm fruit, medium-sized (red apple, firm pear, or slightly firm peach)
- 1/2 lemon, juiced
- 4 black tea bags, or 4 teaspoons loose leaf tea
- 4 cups hot water, just boiled
- to taste granulated sugar, optional
Instructions
- 1
Wash the fruit thoroughly. Using a mandoline or a very sharp knife, thinly slice the fruit into delicate, almost translucent crescent-shaped pieces. Aim for slices no thicker than 1/16 inch.
⏱️ 8 min - 2
Immediately place the fruit slices in a bowl and toss gently with the fresh lemon juice. This will prevent them from browning and add a subtle tartness.
⏱️ 2 min - 3
To form a fruit rose, lay out 8-10 fruit slices in a line on a clean surface, slightly overlapping each other by about 1/4 inch. The curved edge of each slice should face upwards.
⏱️ 5 min - 4
Carefully roll the line of overlapping fruit slices from one end to the other, forming a tight, rose-like shape. Gently pinch the bottom to secure the base of the rose.
⏱️ 3 min - 5
Place one fruit rose into each of four heatproof teacups. If using tea bags, place one tea bag in each cup alongside the fruit rose. If using loose leaf tea, prepare it separately according to package directions.
⏱️ 1 min - 6
Carefully pour 1 cup of just-boiled hot water over the fruit rose in each teacup. The heat from the tea will cause the fruit 'petals' to slowly unfurl and bloom. Allow the tea to steep for 3-5 minutes, or to your desired strength.
⏱️ 5 min - 7
Remove tea bags (if used) and serve immediately. Offer granulated sugar on the side for guests to sweeten their tea to taste.
⏱️ 1 min