Saturday, November 15, 2008
I was about to cut up some unpeeled apples for a squash-apple casserole (using up some of my banana squash) when I realised that if I peeled them, I could use the peels to make apple tea. I used to make apple tea for Tom Stratman and myself whenever I made an apple pie, and we both liked it better than the kind that's powdered like Tang (that kind's good, too, of course).
It tastes nice with any apple peels, but these winesaps made it a particularly pretty color.
To make enough for two people, simmer the peels of four apples in 2.5C water for 5-10 minutes, then add a rounded teaspoonful of sugar. Pluck out the peels, then pour the tea into cups and drink it.