Cherry Barley Evening Social

Tart cherry juice gives roasted barley tea a darker fruit note, while orange adds a little sweetness and citrus fragrance. The toasted tea flavor provides a useful contrast to both juices. Keep the brew at ordinary strength so the fruit remains easy to taste. This is a caffeine-free cooler with a gently dry finish, suitable for a small dinner glass rather than a large sweet punch. Barley contains gluten, so choose another recipe if that's an ingredient you avoid.

Ingredients

• 1 tea bag Roasted barley tea
• 6 oz Water
• 2 oz Tart cherry juice
• 2 oz Orange juice

Make it

1. Brew the tea in the measured water, using the temperature and steeping time on its packet. Remove the tea bag.
2. Cool the tea in a heatproof container, then chill for about 30 minutes.
3. Mash any soft fruit in a separate glass. Lightly bruise herbs or ginger; add these and the listed juices or spices to the cooled tea.
4. Stir well and taste. Remove ginger or herb sprigs when their flavor suits you. Strain if you prefer a smoother drink, then serve chilled.

Benefits

Orange · a little vitamin C

Using orange with barley tea and cherry brings vitamin C for absorbing iron from plant foods, along with a familiar sweet-tart citrus flavor.

Cherry, barley tea, and orange

The cherry contributes a deep, tangy cherry flavor to barley tea and orange, giving you a specific flavor combination to reach for instead of a default pour.

Barley contains gluten.