Grapefruit Buckwheat Garden Hour

Grapefruit's bitterness gives roasted buckwheat tea a sharper personality, while rosemary adds a dry, woodsy aroma. The toasted grain flavor sits behind the citrus rather than disappearing completely. Use a small herb sprig and remove it before it becomes too strong. This is a deliberately dry, caffeine-free cooler for someone who enjoys bitter citrus and wants a change from tonic. Serve it well chilled in a modest glass, with the rosemary as an accent rather than the main flavor.

Ingredients

• 1 tea bag Pure roasted buckwheat tea
• 6 oz Water
• 2 oz Grapefruit juice
• 1/2 small sprig Fresh rosemary

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

Grapefruit · a little vitamin C

Using grapefruit with roasted buckwheat tea and rosemary brings vitamin C for absorbing iron from plant foods, along with a pleasantly bitter citrus edge.

Rosemary, roasted buckwheat tea, and grapefruit

The rosemary contributes a piney herbal note to roasted buckwheat tea and grapefruit, giving you a specific flavor combination to reach for instead of a default pour.

If your medicine advises avoiding grapefruit, choose a different recipe or check with your pharmacist.

Use pure buckwheat tea without added green or black tea. Buckwheat can be an allergen.