Dried Fruit Infusions (tea) Recipe

Rinse and chop

Lightly rinse the dried fruit under cool water to remove any surface dust. If larger pieces (like dried apples or apricots) are whole, chop them roughly into 1/2–1-inch pieces so flavors release evenly.

If using dehydrated orange slices, tear larger slices in half. Lightly crush cardamom pods with the flat side of a knife to expose seeds; break the cinnamon stick in half; slice fresh ginger thinly. Measure hibiscus and rose hips if using.

Bring to simmer

Place 1 liter of filtered water in a medium saucepan. Add the prepared dried fruit, orange peel, hibiscus, rose hips, crushed cardamom pods, cinnamon stick, and sliced ginger.

Bring water to a gentle simmer over medium heat. Once it reaches a simmer, reduce heat to low and maintain a bare simmer for 10–15 minutes to extract flavor and color from the fruits and spices.

After simmering, remove the pan from heat and cover it. Steep (hold covered) for an additional 10 minutes to deepen the infusion. Taste after steeping and adjust steep time up to 20 minutes total if you prefer stronger flavor.

Sweeten and finish

Strain the infusion through a fine-mesh sieve or tea strainer into a heatproof pitcher. Press gently on solids with the back of a spoon to extract juices, but avoid over-pressing to prevent cloudiness. Stir in honey or maple syrup to taste while the infusion is still warm. Add 1 tsp fresh lemon juice if desired for brightness.

For a cold-brewed fruit tea: place all prepared fruit and spices in a sealable pitcher, add 1 liter cold filtered water, cover, and refrigerate 8–12 hours (overnight). Strain and sweeten to taste with honey or maple syrup. Serve chilled over ice with mint garnish.

Serve hot in heatproof cups or strain into teapots. Garnish with a sprig of fresh mint and a thin orange slice if desired. For iced service, allow infusion to cool to room temperature, refrigerate until cold, then serve over ice.

Store leftover strained infusion in a covered container in the refrigerator for up to 3–4 days. Keep used fruit in the fridge and use within 24 hours (they can be eaten, added to yogurt, or composted). Reheat gently if serving warm.