The cool taste of citrus and flowers makes this an especially refreshing drink.
Make sure the marigolds you use are organic and suitable for eating; they are usually available at the organic growers' stands at farmers markets. Their essence is thought to contain anti-inflammatory properties.
- 1 quart water
- 1/3 cup sugar (optional)
- 3/4 cup organic, edible marigold petals
- 3 tablespoons whole-leaf assam tea
- 2 medium oranges, well scrubbed
Place the water in a medium saucepan over high heat and add the sugar, if using; bring to a boil, then reduce the heat to medium-low and add the marigold petals. Cook for 2 minutes, then add the tea leaves and remove from the heat. Let steep for 3 minutes, then strain into a pitcher, discarding the solids. Refrigerate until cold.
Cut the oranges crosswise into thin slices. To serve, line the sides of tall glasses with 5 to 7 orange slices each. Add ice, then pour in the iced tea.
Adapted from "Mantra: The Rules of Indulgence," by Jehangir Mehta (Ecco, 2008).
Tested by Bonnie S. Benwick.
E-mail questions to the Food Section at firstname.lastname@example.org.