Best Sage Tea Recipes

PINEAPPLE SAGE TEA - HOT OR ICED

Steps:

• Freeze pineapple juice in ice cube trays if making iced tea.
• Bring 1 quart bottled water just to a boil and pour over the sage leaves.
• Stir in honey and lemon or lime juice to taste.
• Steep for 20 minutes.
• Bring to a boil and then strain into tea cups.
• If enjoying iced cool in refrigerator and pour in a tall glass filled with the pineapple ice cubes.
• Garnish with pineapple sage leaves and or flowers.

SAGE TEA

Steps:

• Bring water to a boil. Remove from heat and put sage in the water. Let steep for about 3-5 minutes.
• Strain, pour in cup, add lemon and honey, if desired, and drink. You may drink this hot or cold. Enjoy!

SAGE TEA (MERAMIEH)

Steps:

• Bring 6 cups water to a boil in a medium saucepan. Remove the pan from the heat, add the tea and sage leaves, and cover the pan. Wrap a kitchen towel around the pan and set it aside for 10 minutes to allow the tea to steep. Then strain the liquid into a teapot and serve hot, with a bowl of sugar on the side.

FRUIT BLAST SAGE ICED TEA

Steps:

• Place water, rhubarb and cherries in a saucepan and bring to a boil.
• Cover pan, reduce heat, and simer 30 minutes.
• Strain mixture through a sieve, pressing fruit (fruit should be cooked to a pulp).
• Discard pressed fruit pulp.
• Return strained mixture to the saucepan and heat until it just starts to boil.
• Add tea bags, fresh sage, and balsamic vinegar.
• Allow to steep away from heat, covered, for 6-8 minutes.
• Strain mixture, removing sage and tea bags.
• When slightly cool, place 5 cups cold water ito a pitcher and add tea.
• Stir in 1/2 cup honey (more or less, to taste), until honey dissolves.
• Serve tea on ice, garnished with a lemon slice, if desired.

SAGE & MINT TEA (FOR SORE THROATS AND MORE...)

Steps:

• While you boil your water, add the first 4 ingredients to a ceramic or glass bowl, a large pyrex measuring cup works perfectly.
• Let the water come off the boil for a minute before pouring it over top.
• Cover with a tea towel for 20-30 minutes.
• Strain & enjoy!
• Recommendations are to enjoy 1 - 2 cups per day.

CHILLED SAGE & HERB TEA

Steps:

• Place the sage, fennel seeds, mint and lemon rind in a large teapot or plunger. Add the boiling water and cover with a lid. Set aside for 15 minutes to infuse.
• Strain into a jug and stir in honey to taste. Cover with plastic wrap and place in the fridge for 1 hour to chill.
• Place ice cubes and a few mint leaves in serving glasses and pour over the chilled tea to serve.

SAGE TEA BREAD

Steps:

• In a small saucepan, heat milk and sage just until warm (do not boil); set aside to cool. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk mixture. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.