The Washington Post, July 16, 2008
The cool taste of citrus and flowers makes this an especially refreshing drink.
Make sure the marigolds you use are organic and suitable for eating; they are usually available at the organic growers' stands at farmers markets. Their essence is thought to contain anti-inflammatory properties.
5 servings
Ingredients:
Directions:
Place the water in a medium saucepan over high heat and add the sugar, if using; bring to a boil, then reduce the heat to medium-low and add the marigold petals. Cook for 2 minutes, then add the tea leaves and remove from the heat. Let steep for 3 minutes, then strain into a pitcher, discarding the solids. Refrigerate until cold.
Cut the oranges crosswise into thin slices. To serve, line the sides of tall glasses with 5 to 7 orange slices each. Add ice, then pour in the iced tea.
Adapted from "Mantra: The Rules of Indulgence," by Jehangir Mehta (Ecco, 2008).
2 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 6mg sodium, 1g carbohydrates, 0g dietary fiber, n/a sugar, 0g protein.
