Jasmine and lemon-grass tea

Rate this recipe
A great digestif after a meal.

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (2)

250.00 ml jasmine petals
100.00 ml lemongrass — sliced into rings
Tap for ingredients
Tap for ingredients


Place the petals and lemon-grass slices on a fine wire rack and cover with a tea towel. Dry them out completely in a fan oven set very low (not higher than 40 ºC) for about 45 minutes, tossing lightly to ensure even drying. Once dried, transfer carefully to an airtight jar. To use, place 70 ml of mixture in a teapot with sufficient water for 6 cups of tea. You could also add a rooibos teabag if you wish. Allow to draw for 5 minutes before pouring.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.