@ai6yr Tradition for tea is to use honey and lemon for balance. Of course brewing fresh leaves is a bit of an experiment.
Instructions:
Boil the Leaves: In a pot, bring 2 cups of water to a boil. Add the horehound leaves (slightly chopped) and simmer for about 10 minutes.
Steep: Remove the pot from heat and allow the leaves to steep in the water for an additional 10 minutes.
Strain: Strain the tea to remove the leaves.
Dilute and Sweeten: Add 2 more cups of water to the strained tea. If desired, sweeten with honey and add a splash of lemon juice.
Serve: Enjoy your horehound tea warm or chilled
@BakerRL75 LOL "add 2 more cups water"?!?! Well... heck, that would have made some difference to the bitterness and sweetness ratio. Maybe will try that another time, LOL.
Bitter brew. The stuff on top is actually beeswax, I scooped some raw honey with wax bits in there for sweetener. I apparently should have diluted this! Then sweetened. #horehound#tea
The flavor of horehound at this concentration is essentially the bitterness and similar flavor to the aftertaste of grapefruit, and/or the bitter note of Bergamot in Earl Gray. It definitely requires a strong dilution and a lot more sweetening to temper the strong bitterness. #horehound
@exador23 Brewed... mixed with honey and lemon. Tasted a bit, and then made that face. I'll make myself a cup of mint tea next time LOL... tossed the rest of the experiment!!!
I had a really bitter concoction called "spring wine" which was a chi-based taoist recipe with all manner of weird chinese herbs.
Then I made it much worse by steeping wormwood in it to make home-made absinthe.
It wasn't only horribly bitter and twangy, but the aftertaste simply did. not. go. away. The only thing I found to cut through it was Lagavulin - a very peaty, smokey Islay scotch.
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