Monday, August 23, 2010

Making Roselle Tea


You are a constant source of inspiration! Do you, by chance, have a recipe for roselle tea? Thanks and abundant blessings of herring to you!!

Theresa Beyer

Thanks Theresa, and you are welcome. You can just chop the leaves and ripe calyxes into water, simmer a bit, strain and sweeten to taste. I'd limit it to an occasional treat as the tartness is due almost solely to oxalic acid, which if consumed routinely, can lower blood levels of calcium and in turn weaken bones. Plus oxalic acid is a prime contributor to kidney stones.


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