Learn how to make Iced cerasee tea, chilled summer Caribbean beverage
4 cerasee teabags (or a bunch of leaves if you can get hold of them)
8 cups of water (1 litre + 1/2 ltr)
a thumb sized amount of ginger (optional)
Low GI sweetener (coconut sugar, nectar, agave, raw maple syrup)(optional)
Pour cold water into a large saucepan and bring to the boil (if using leaves or ginger, boil both together).
Once boiled add the teabags and allow the teabags to steep in the water for 10-15 minutes.
Once the tea has brewed (should be a dark tanned colour) discard the teabags/leaves/ginger by straining or using a slotted spoon.
Allow to cool before pouring into a jug and sweeten if needed (to take the edge off, not the bitterness completely)
Pour into glasses and serve with ice
Make sure the water is boiled before adding the teabags
Allow the tea to brew before removing the teabags. The longer the tea is left to brew the more bitter and stronger the taste will be.
Sweetener will help to reduce the bitterness somewhat but it’s recommended to drink it in it’s neat form.
For detoxing, drink the tea for no more then 9 days straight, make sure to take a 1-2 week break between consumption
Cerasee is also spelt carassie it’s the same thing!