Quince Tea Dinner Window

Quince nectar gives black tea a fragrant, rounded fruit flavor, and orange peel adds aroma without a large splash of citrus juice. The combination feels softer than a lemon iced tea but still has a pleasantly dry tea finish. Use prepared quince nectar and remove the peel before it becomes bitter. Stir well after chilling, since nectar can settle. This is a simple dinner-table drink with a slightly floral character and a clear tea backbone. It contains caffeine.

Ingredients

• 1 tea bag Black tea
• 6 oz Water
• 2 oz Quince nectar
• 1 strip Washed orange peel, with little white pith

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

Black tea and quince · refreshing fluids

Black tea, quince, and orange peel makes room for more water in your day. The 6 oz base carries a gently drying tea finish without needing alcohol to give it character.

A different side of orange peel

There is a fragrant orange-oil note from the measured orange peel in the black tea and quince mixture, giving that ingredient a place without drowning out the other flavors.

Contains caffeine.