Cherry Stem Infusion Or Tea Recipes

Steps:

• This is a very pleasurable and easy method, whilst you are enjoying your fresh cherries, simply discard the stems/stalks and keep to one side!
• Spread out on a drying rack - or on some newspaper in a dark, dry & airy room - cover if necessary, and allow to dry naturally for about 4 days to one week.
• Store the dried cherry stems/stalks in an airtight jar or container.
• When you wish to make a batch of tisane up, take a large handful of cherry stems/stalks & add to 1/2 litre boiling water; Boil for about 5 minutes and then turn the heat off and allow to steep for about 4 hours or overnight.
• Drain well, and either drink the tisane cold or reheat and add sugar if desired.
• Makes about 100g to 150g of cherry stalk infusion.

Steps:

• When you pit cherries, put the cherries in a bowl, and put the stems aside on some newspaper.
• Dry the stems on the newspaper for several days in normal heat, until dry.
• For this recipe, I gave the figure of 8 ounces, but that is arbitrary. '80 stems' is also arbitrary. I couldn't continue with the recipe any other way according to the given formats. Any amount can be done.
• To make a reasonable amount of tea, take a small handful of cherry stems and boil them in a small saucepan of water, about 1 liter, or 2 pints. Let it all boil for 5 minutes, then remove from the heat and allow to infuse for 10 minutes or so. You will get almost 5 teacups per liter.
• Drink 3 cups a day, at intervals away from the meal, to promote elimination.

Steps:

• Combine cherries and ginger slices in a glass bowl. Sprinkle sugar over the cherries mixture and cover with 2 cups filtered water.
• Cover bowl with plastic wrap and refrigerate 2 hours to overnight.
• Bring 2 cups filtered water nearly to a boil; pour over tea bags in a pitcher. Steep tea for 90 seconds. Squeeze tea bags into pitcher and discard bags.
• Strain cherry-ginger water into pitcher with green tea, squeezing out excess liquid. Serve with lemon slices and lemon juice.