This simple floral tea is made with fresh honeysuckle blossoms and water, lightly sweetened with honey if desired. It’s caffeine-free, refreshing, and a lovely way to enjoy the early days of summer.
Prep Time:10 minutesmins
Total Time:10 minutesmins
Equipment
1 large heatproof bowl or pitcher
1 Fine mesh sieve
1 cheesecloth or coffee filter
Ingredients
6cupshoneysuckle flowersUse fresh, golden blossoms that snap off the vine easily.
6cupsfresh water
raw honey or other sweeteneroptional, to taste
Instructions
Heat water. Bring the water to a near boil, just until small bubbles form and steam rises. Do not let it boil fully.
Pour water over blossoms. Place honeysuckle blossoms in a heatproof bowl or pitcher. Pour the hot water over the flowers using a 1:1 ratio.
Cover and steep. Cover loosely and steep until room temperature or overnight. For hot tea, steep 5–7 minutes only.
Strain. Strain the tea using a fine mesh sieve lined with cheesecloth or a coffee filter to remove the flowers.
Serve hot or chill. While still slightly warm, add honey or sweetener to taste. Serve hot, over ice, or at room temperature.
Notes
Tea can be refrigerated in a covered pitcher for up to one week. If your tea tastes bitter, a tiny pinch of baking soda can help balance the flavor.This has minimal calories except for the sweetener you add.