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1 litre of lightly-steeped green tea (I used jasmine) 3 tbsp. of honey 1/2-cup of organic dried golden Incan berries 1 litre of mineral water 1 organic orange, sliced
Steep the tea just long enough to see the colour slightly change, usually around 4 to 5 minutes. Add honey and let cool. Add mineral water, golden Inca berries and sliced orange. Refrigerate. Serve in a lovely pitcher with ice.
PS: I think that a hint of fresh mint would go exceptionally well in this drink. I didn’t have any on hand when I first made this beverage, but it’s something to try if you do have some available.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
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