002TRM2011-2*
Certified by Qualité France – 100% organic
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Rosa mosqueta tea- 200 g
Certified by Qualité France – 100% organic
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ROSA MOSQUETA INFUSIONS
Add 2 teaspoons to coffee (5 g) in a mug and add hot water.
Leave it to brew for 15 minutes before serving.
Brew 50 g of tea leaves in a litre of hot water.
Laisser infuser au moins 5 heures, le mieux étant 10 heures. Passer l'infusion et conserver au frais.
Brew 80 g of tea leaves in 1.5 litres of hot water and 2 tablespoons of sugar.
Leave for at least one night. Strain the infusion and refrigerate. You can make the same recipe with cold mineral water.
Feel free to add a spoonful of honey or grated ginger...
The longer you leave it to infuse, the greater the taste of the infusion...
The night before, put 200 g of the Rosa Mosqueta infusion in a bowl (avoid using a plastic bowl), pour in 600 ml of cold water.
Cover the mixture and leave it stand overnight at room temperature.
The next day, pour all of the mixture into a thick-bottomed saucepan and cover with water.
Cook for 50/60 minutes over a low heat, stirring occasionally.
Remove from the heat and put everything into a food mill on the finest setting, or even better, a sieve with a wooden ball.
Weigh the purée obtained and add half its weight in sugar. Mix and continue cooking over a low heat for 10 to 15 minutes.
Put it into pots straight away!!!
The night before, put 200 g of the Rosa Mosqueta infusion in a bowl (avoid using a plastic bowl), pour in 400 ml/600 ml of dry white wine
Cover the mixture and leave it soak for 24 hours at room temperature.
The next day, pour all of the mixture into a thick-bottomed saucepan and add 200 ml of water.
Cook for 50/60 minutes over a low heat, stirring occasionally.
Remove from the heat and put everything into a food mill on the finest setting, or even better, a sieve with a wooden ball.
Weigh the purée obtained and add half its weight in sugar. Mix and continue cooking over a low heat for 10 to 15 minutes.
Put it into pots straight away!!!
Ingredients: 200g of infusion (1 pot), 600ml water, 3 untreated oranges, 2 tablespoons of rum, powdered sugar.
The night before, put 200 g of the Rosa Mosqueta infusion in a bowl (avoid using a plastic bowl), pour in 600 ml of cold water.
Cover the mixture and leave it stand overnight at room temperature.
In the saucepan where you are going to make the jam, brown a small untreated orange, cut into thin slices, in the juice of 2 oranges with 2 tablespoons of rum and 3 tablespoons of sugar. Cook gently until the oranges are translucen.
Add the infusion that was soaked the day before (add a small glass of water if required). Cook for 45/50 minutes.
Remove from the heat and put everything into a food mill on the finest setting, or even better, a sieve with a wooden ball.
Weigh the purée obtained and add half its weight in sugar. Mix and continue cooking over a low heat for 10 to 15 minutes .
Put it into pots straight away!!!