The Washington Post

Orange-Marigold Iced Tea

Orange-Marigold Iced Tea 5.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jul 16, 2008

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.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving: 2


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 6mg 0%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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