Potliquor Tea Recipes

Hibiscus Sage Potliquor Tea
serves roughly 40 4-6 oz cups (1 ¾ gallon)

• 1.5 gallons of spring water
• 2 cups of sorrel
• 2 cups of sage
• 4 cups of collard leaves
• 1 cup of pomegranate molasses (taste for additional sugar)

1. Boil water and add in 1 ½ cup of sorrel, the sage and collard leaves
2. Let boil for 30 seconds – 1 minute, turn off and steep for 1 hour
3. Strain, stir in pomegranate molasses (taste for additional sugar)
4. Add additional ½ cup of hibiscus for decorative touch (taste again for sweetness)
5. Rewarm to serve or chill

Toasted peppercorn & low country citrus
serves roughly 40 4-6 oz cups (1 ¾ gallon)

• 1.5 gallons of spring water
• ½ cup toasted clove
• 1 cup toasted whole black peppercorn
• ½ cup toasted juniper berry
• 4 Organic Satsuma or Mandarin oranges
• 1 cup grated ginger
• 4 cups of collard leaves (dehydrated, chopped semi-fine or ribboned)
• Sweeten to taste with unrefined cane sugar (raw sugar)
  

1. Set oven to lowest heat setting
2. Ribbon 1 pound of washed collards and spread onto a sheet pan to dehydrate (3-4 hours) until dried or mostly dried
3. Peel outer layer of orange skin
4. Spread clove, peppercorns, orange skin, and juniper on a sheet pan to be toasted in the oven at 375 degrees until aromatic
5. Bring water to a rolling boil
6. Add in toasted spices, grated ginger and collards
7. Boil for 5 minutes, turn off stir in sugar and cover to steep for 1 hour
8. Starin through a sieve and store in refrigerator
9. Before serving slice half-rounds of satsuma citrus or any sweet (organic) orange for each cup