Roasted Citrus, Ginger and Lemon Myrtle Tea

An intensely spicy citrus kickstart to the day

Ingredients
– Oranges or lemons, finely sliced, rind on
– 3-5 finely sliced pieces of ginger, skin on
– 1 tsp lemon myrtle tea leaves
– Sprig of mint

Brewing
– Brew time: 5-10 minutes
– Water temperature: 80-100°C
– Combine your roasted citrus, ginger and lemon myrtle tea with hot water.
– Add a sprig of fresh mint to finish.

To roast the citrus
1. Preheat the oven to 220°C.
2. Lay the finely sliced pieces of citrus on a baking paper-lined oven tray and dry roast for 12-15 minutes until the sugars in the fruit start to caramelise.
3. Remove from oven and allow to cool. These can be stored in an airtight jar to be used later.

Tips
– Baking paper prevents the citrus from sticking to the bottom of the oven tray.
– Roasted citrus also makes a delicious and attractive cocktail garnish.
– This tea can be brewed in a large batch and reheated the next day or enjoyed cold.