Caramelised Blood Orange & Black Pepper Tea

THE DEER IS NOT CROSSING THE ROAD, IT’S CROSSING THE FOREST


Things are not always what they seem. Think deeper, wider and be kinder…

Like this tea…. Sweet, bitter & fragrant

Ingredients:


2-3 Blood Oranges, finely sliced

20g Caster Sugar

500ml Filtered Water

4-5 Black Peppercorns

Method:


1. Begin with the oranges. If you don’t have a dehydrator, preheat your oven to its lowest setting, line a baking sheet with non-stick paper and have a wire rack ready.

2. Thinly slice your oranges and arrange on the baking sheet. Bake for 2 hours or until not wet to the touch. Transfer to the wire rack, set over the tray and dry for a further2 hours or until completely desiccated. This ensures airflow around the slices.

3. Store in an airtight jar for up to one year.

4. For the tea, add the sugar to a small pan set over a medium heat. Without stirring, allow the sugar to dissolve then increase the heat to high. When the sugar turns the colour of a rusty penny, carefully add the water. It will splutter and seize but this is fine.

5. Keep heating until the sugar has dissolved again, you are looking for a caramelised water. Add the black peppercorns.

6. When ready, bring the water to a simmer, turn off and add 5-6 orange slices. Brew for 1-2 minutes then serve. Perfect.