From the page: The whole orange has a purpose
Idea 3
Dried peel tea
Orange peels have always carried aromatic essential oils, and grandmothers used to dry the peels in the sun to store them all year long in jars. Dehydration concentrates these oils and the natural sugars, releasing flavor and fragrance slowly into hot water.
What you need
- Peels from 3 to 4 well-washed oranges
- A knife or vegetable peeler
- A baking sheet or plate
- A glass jar with a lid
- Boiling water
How to make it
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1
Wash the oranges well before peeling and scrub the peel to remove residues, since you will be consuming this part.
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2
Remove only the colored part of the peel, trimming away some of the white part, as it makes the tea bitter.
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3
Spread the peels on a baking sheet without overlapping and bake in a low oven (about 140 to 175 °F) for 1 hour, stirring halfway, or let them dry in the sun for 2 to 3 days covered with a thin cloth.
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4
They are ready when they break easily when bent; if they are still flexible, dry them a bit more to avoid mold.
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5
Store in a closed glass jar, away from light, and to serve place a spoonful of peels in hot water and steep, covered, for 5 minutes.
Finishing touches
mix orange peel with cloves and cinnamon for a more fragrant tea, or chop the dried peels to add flavor to blended teas and cold infusions.
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