The flavors of citrus and flowers make 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.
Servings: 5
Ingredients
- 1 quart water
- 1/3 cup granulated sugar
- 3/4 cup organic, edible marigold petals
- 3 tablespoons whole-leaf assam tea
- 2 medium oranges, well scrubbed
- Ice, for serving
Directions
In a medium saucepan over high heat, combine the water and the sugar, if using, and bring to a boil. 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.
Recipe Source
Adapted from "Mantra: The Rules of Indulgence," by Jehangir Mehta (Ecco, 2008).
Tested by Bonnie S. Benwick.
Email questions to the Food Section at food@washpost.com.
