Fruit and berry extravaganza: homemade raspberry and apple tea

Prepare a fragrant and delicious tea with an amazing tonic effect at home is not difficult. To do this, you only need to properly prepare the leaves and berries. We offer you a simple and useful recipe for an amazing drink - vitamin tea with leaves and fruits of raspberries, currants and apples.

Step-by-step recipe of tea made from raspberry and apples

The combination of raspberries and apples creates an amazing taste. In such tea, you do not have to add sugar, the drink itself will be sweet with a pleasant refreshing acidity.

Necessary ingredients:

• raspberry - 200 gr.
• apples - 2 pcs.
• leaves and stems of mint - 20 pcs.
• currant leaves - 70 pcs.
• leaves of raspberry - 70 pieces.

Attention! For tea, young bright green leaves are needed, which must be collected at dawn or in the morning. This is the traditional rule for all blanks of leaves, grasses and flowers. Apples can be taken of any variety, and raspberries should be shallow. Large berries are more difficult to dry and brew.

Step-by-step instruction:

1. Leaves mine and shake the water. Apples are also mine, we delete the core.
2. Fruit mode on quarters, and then cut into thin semitransparent slices.
3. In the dryer products are laid out with tiers. On the lowest pallet we put raspberries, it contains the greatest amount of liquid.

   On a note! If you do not have a hardware dryer, then you can dry all the ingredients for tea in a conventional oven at a temperature of 60 degrees. In this case, the pan must be covered with parchment paper or foil.

4. The second tier is filled with apples, distributing the slices evenly over the surface.
5. For greenery, we remove the upper tiers. Cut the thick cuttings of currant leaves, the branches of raspberries are divided into separate leaves. Mint can be dried together with stems. Include a standard drying mode for 20 hours.
6. All the ingredients of the future tea are laid out on a dish to form a brewing blend. Dry leaves are rubbed with fingers, so that the size of the pieces resembles large leaf tea. Raspberries, apple slices and small leaves are left intact.
7. Transfer the tea to a dry sterilized jar. Tightly screw the lid to protect the workpiece from foreign odors. You can store tea from raspberry and currant leaves in a kitchen cabinet within a year.