How to Make Fruit Tea

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42 Recipe Ratings | Success Stories

Co-authored by Katie Hake RDN, LD

Last Updated: July 8, 2021

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Fruit teas come in many varieties and are enjoyed by tea drinkers around the world. The type of fruit tea you will enjoy is best learned through trying a wide variety and determining which tastes suit your taste buds the most, so be prepared to try a wide variety. This article provides a few examples of some lovely ways to make a fruit tea, to inspire you to make your own mixes.

Ingredients

Fruit infused black tea:

Black tea teabag or tea leaves
Fruit pieces of choice
Water

Dried fruit tea:

2 lemons
2 oranges
1 piece ginger, peeled and finely chopped
1 cup mint leaves, well packed
1/2 cup dried apricots, finely chopped
1/2 cup dried cranberries, finely chopped
1/2 teaspoon ground cinnamon

Dried apple tea:

1 tablespoon dried apples per serving
Hot water

Lemon tea:

1 lemon
Water

Squash or cordial fruit tea:

Fruit squash or fruit cordial
1/2 teaspoon of sugar (optional)
1 teaspoon of lemon juice (optional)

Method 1

Method 1 of 5:

Fruit-Infused Black Tea

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Black tea with fruit is often a delicious combination and it's not hard to prepare.

You can choose your favourite black tea variety but avoid ones already flavoured with fruit or other strong flavours, as you can't be sure the fruit will meld well with them.
The best fruit is sweet and strong in flavour. For example, peaches, apricots, raspberries, watermelon, strawberries, etc. Prepare the fruit by washing, then cutting it into small pieces.

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Use either one teabag or a teaspoon of tea leaves (inside a tea caddy or enclosure) and add these to the 950ml or 1 quart heatproof glass jar. Pour in boiling water. Let it steep for 3 minutes, then remove the teabag or enclosed leaves. Leave the fruit pieces in.
Stand aside for 10 minutes.
Pour the fruit tea into mugs or cups if serving hot. If serving cold, chill for a half an hour, then pour into a glass with ice.

Method 2

Method 2 of 5:

Dried Fruit Tea

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Place one sheet of parchment paper for each of the two baking sheets.
Wash the lemons and oranges, then remove the zest using a vegetable peeler. Chop the zest finely. Peel the ginger and chop it finely as well.
Add the ginger pieces. Mix together and spread out across the baking sheet.
Bake the mint leaves for about 10 to 15 minutes. Bake the zest and ginger mixture for about 45 minutes. Once baked, remove and set aside to cool down.
Add the baked zest and ginger mix to the same bowl. Finally, add the chopped dried fruits. Add the ground cinnamon. Stir everything together. The tea mixture is now made.
To make up the tea, add 2 tablespoons of the dried fruit tea mixture per cup into the teapot or steeping container and pour full with boiling water. Allow to steep for 5 minutes. Before serving, strain out the dried fruit mixture.

Method 3

Method 3 of 5:

Dried Apple Tea

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Repeat for each cup being made.
Set aside to steep for 10 minutes.
3
Serve. You can choose to strain out the dried apple or to leave it in and spoon it out and enjoy eating when the tea is finished.
- A little sprinkle of cinnamon can give this tea a delicious zing.

Method 4

Method 4 of 5:

Lemon Tea

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Wash the lemon and dry it. Grate a little of the lemon peel to create thin parings. Then, cut 3 to 6 fat slices of lemon from the lemon. You'll need a few parings per cup or mug, and 3 slices of lemon per cup or mug.
You'll need one cup of water for each cup of tea.
Add some lemon peel parings and 3 slices to the cup or mug. Do the same for each cup of tea being made.
Steeping refers to letting the ingredients stand in the water, untouched, allowing the flavours to infuse through the water.
5
Stir well. Strain out the lemon ingredients. Sweeten to taste, if desired. It doesn't need sweetening if you don't mind the taste of just lemon but if you find it a little sour, a teaspoon of sugar or other sweetener can serve well.
- Honey can be a nice addition if you have a sore throat or cold, or just because you love the flavour of honey.