Cookbook:Rosehip Tea

Rosehips are extremely high in vitamin C and can be brewed into an infusion. The resulting tea may be a pinkish color and taste acidic, but not as acidic as lemon juice.

Ingredients

 * Rosehips
 * Sweetener (optional)

Procedure

 * 1) Boil the rosehips in water for at least 10 minutes, using 2 tbsp rosehips per pint of boiling water. In order for the flavor to fully expand into the water and make the best quality tea, the hips must expand, split, and let the water get at the seeds within.
 * 2) Let cool for a moment, and add sweetener if desired.