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Honeyed Mountain Greek Tea with Red Belly Honey

Honeyed Mountain Greek Tea with Red Belly Honey

Honeyed Mountain Greek Tea

  • 12 cups water, divided use
  • 24 sideritis* stems, cut in half 
  • 2 tablespoons dried hibiscus flowers
  • 2 teaspoons coriander seeds 
  • 2 lemons 
  • Red Belly Honey, as needed 
  • Sea salt, to taste 

Bring 4 cups water to boil in 4-quart pan. Remove from heat, add sideritis, hibiscus and coriander; steep 10 minutes. Add remaining 8 cups water, cover and refrigerate until chilled or up to 5 hours. 

With sharp knife, cut away all rind and white pith from lemons, carefully conforming to shape of fruit. Cut segments from between the membrane and refrigerate.

To serve, strain into ice-filled pitcher. Fill glasses with tea about ¾ full and stir in 1 teaspoon Red Belly Honey. Adjust for preferred sweetness. Add ice and garnish with lemon wedges and sea salt. Makes 8 to 10 servings.

*Native to the Mediterranean, Balkans and the Iberian Peninsula, sideritis is also known as ironwort, mountain tea and Shepherds tea and revered for its nutritional properties

Adapted from a recipe by Matty Eggleston, beverage manager at Ventana Big Sur in Big Sur, California

Photography by Eva Kolenko

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