Cranberry-Pear Tea
A warming fruit tea built on ordinary black tea, with character coming from a ripe pear and lingonberries. The pear gives the drink a honeyed sweetness and aroma, while tart, astringent lingonberries balance it out and add a bright autumn note.
The secret is that the berries and fruit are not boiled but covered with already-brewed, strained hot tea, so the fresh aromas and vitamins are preserved that would be destroyed by boiling. A few minutes of steeping is enough for the drink to take on the flavor of the pear and lingonberries.
Tip: Lingonberries can be swapped for cranberries or blueberries; the flavor changes a bit but is no less fragrant.
- Choose a ripe, juicy pear: a hard one will not give up its aroma in a couple of minutes.
- For a caffeine-free version, brew rooibos or an herbal blend instead of black tea.
Serve hot; you can add a spoonful of honey for more sweetness. The berries and pieces of pear in the cup are pleasant to eat at the end, having steeped in tea and turned tender.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Brew the tea and let it stand for a couple of minutes.
Cut the pear into wedges, put it in a teapot along with the lingonberries, and pour over the strained tea.
Let it steep a couple of minutes more and pour into cups.
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