Prune Rooibos Late Chapter

Prune juice gives rooibos a rounded, dried-fruit sweetness, while orange peel adds fragrance without extra acidity. Use a small strip with very little white pith so the finish doesn't turn bitter. The combination tastes darker and fuller than a fresh-fruit tea. It doesn't need honey unless you particularly want a sweeter cup. This is a simple evening infusion with a soft, almost compote-like character, suited to someone who enjoys dried fruit and wants a change from berry flavors.

Ingredients

• 1 tea bag Rooibos tea
• 6 oz Water
• 2 oz Prune juice
• 1 strip Washed orange peel, with little white pith

Make it

1. Prepare any fruit as listed, removing stones, cores and hard stems.
2. Brew the tea in the measured water according to its packet, then remove the bag.
3. Whisk any nut or seed butter into a spoonful of the hot tea first. Add it back with the fruit, juice, spices or other listed flavorings. Warm gently in a small pan for 3–4 minutes if needed to soften fruit; do not boil.
4. Strain if preferred, removing whole peel, herb or ginger pieces. Serve at a comfortable drinking temperature.

Benefits

Prune · a potassium contribution

With prune beside rooibos and orange peel, this glass offers a little potassium for maintaining normal fluid balance.

The orange peel detail

Here orange peel supplies a fragrant orange-oil note, with rooibos and prune turning that familiar ingredient into a different kind of warm cup.