One Year: Chipotle Mac and Cheese
Two Years: NYT Mac and Cheese
Three Years: Big Crumb Coffee Cake
Four Years: Watermelon with Rosewater and Mint
Lemon, Mint, and Rose Tea
3 lemons
1/2 cup dried rose petals
1/3 cup dried lavender
1/4 cup lemon verbena
3 bunches fresh mint, dried
3 cinnamon sticks, smashed
Use a vegetable peeler to peel the lemons. Place lemon peels on rack to dry, about 24 hours. Break into pieces. In a bowl, combine dried lemon peels, rose petals, lavender, lemon verbena, mint, and cinnamon. Use 1.5 tsp of tea blend per 8oz of hot water, steeping for 4-5 minutes. Store in an airtight container.
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Lovely writing, and wonderful recipe!
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Thank you! 🙂
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