Lavender Lemon Bundt Cake Fruit & Herb
luscious mélange of lemon, apple, rosehip, hibiscus and white chocolate drops with a hint of lavender
Also available in 1 lb. resealable bags.
FLAVOR PROFILE
Lavender Lemon Bundt Cake Fruit and Herb Tisane is a tart blend of lemon and hibiscus with gentle notes of lavender known to have calming effects. This beautiful mixture of dried bits, petals, leaves and white chocolate drops almost looks too pretty to infuse, but the resulting hot pink infusion is quite worth it.
The overall cup has creamy lemon flavor with floral notes and a slightly tart finish.
BENEFITS
As a Fruit & Herb Tisane, Lavender Lemon Bundt Cake is naturally caffeine-free making it a perfect cup to enjoy late in the day or just before bedtime.
Lemongrass has a fresh, lemony fragrance and a light citrus flavor. Commonly used as a folk remedy to promote sleep, relieve pain and boost immunity, studies have shown that lemongrass contains antioxidant, antimicrobial and anti-inflammatory properties.
For centuries, lavender has been recognized for its ability to help promote sleep, boost mood, soothe anxiety and even improve skin health. Lavender is also rich in antioxidants.
Hibiscus is power-packed with antioxidants and Vitamin C. Traditionally, hibiscus has been used to lower high blood pressure and recent studies show its effectiveness.
Rose hips, also high in antioxidants, contain vitamins C, E, and B and possess anti-inflammatory, anti-diabetic and anticancer benefits.
Traditionally blackberry leaves are used for sore throats, sore gums or mouth ulcers. The leaves are high in Vitamin C and hydrolysable tannins and flavonoids.
SERVING SUGGESTIONS
Lavender Lemon Bundt Cake Fruit & Herb can be enjoyed hot or iced. It is recommended to add sugar, honey or other sweeteners to balance the tartness of the hibiscus and rose hip.
PREPARATION
Traditional Hot Tea
Measure one heaping teaspoon of tea leaves per one cup water into a tea filter or into an infuser of your choice. Keep in mind, the infuser you choose must be large enough to allow the tea leaves to swell and unfurl. This allows the tea leaves to release their full flavor. Place filter into teapot or mug. Bring filtered or freshly drawn water to a boil then pour into teapot or mug. Infuse 8-10 minutes. Remove the filter and discard or remove infuser and discard tea leaves. Garnish as desired with sugar, honey, sweetener and/or lemon slices.
Iced Tea
Measure six heaping teaspoons of tea leaves into a tea filter and place into a teapot or heat resistant pitcher. Bring 2 cups of filtered or freshly drawn water to a boil. Immediately pour boiled water over filter into teapot or heat-resistant pitcher. Infuse 8-10 minutes. Remove filter and sweeten tea with ½ cup sugar if desired. Add 2 cups of filtered or freshly drawn water to a serving pitcher. Pour in prepared tea and mix well. Add 2 cups ice and stir. Serve immediately or refrigerate.
Cold-infusion Method*
Measure four teaspoons of tea leaves into a tea filter and place inside a clean glass jar or small pitcher. Position filter so that the tea leaves will be submerged and the top hangs over the side of the jar or pitcher so that leaves do not spill out once water is added. Pour four cups of filtered or freshly drawn water over the filter. Cover with lid or plastic wrap. Refrigerate 8-12 hours (or overnight).
*Cold-infused tea has higher levels of antioxidants. To serve hot, simply pour the cold-infused tisane into a saucepan over medium heat and gently warm to desired temperature.
ADDITIONAL INFORMATION
Store Lavender Lemon Bundt Cake in a cool, dark place away from direct light. If stored properly, this tisane will stay fresh for up to two years.
Ingredients: lemongrass, lemon peel, apple, apple pomance, sweet blackberry leaves, citric acid, rosehip, hibiscus, vanilla pieces, white chocolate drops (contain—sugar, nonfat milk powder, hydrogenated palm kernel oil, soy lecithin as an emulsifier, monoglycerides, artificial color and artificial flavor), lavender flowers, natural and artificial flavor. CONTAINS: milk and soy
