Instead of trashing your apple peels and cores from a free-form galette or any other apple dessert, don’t toss those scraps. The discards do wonders to your fresh iced tea and add a bit of sweetness, tang, and fruitiness to every sip.
When you prep an apple, place the core and skin in a sandwich bag, seal it, then store it in the freezer. Keep adding to it until the bag is full. If you’re using medium-sized apples, like galas, you might have to eat (or use) an upwards of six apples in total. Once the bag is brimming with peels and cores, you’ll only need a couple of ingredients to make what will become a go-to for those warm days.
Apple iced tea
- 2 cups apple skins and cores
- 6 tea bags
- 1 orange, sliced
- 1-inch ginger, peeled and sliced
- sugar, to taste
- mint sprigs, for serving (optional)
- Add the frozen skins and cores to a big pot of boiling water (around 6-8 cups), and heat on medium-high until simmering. Cook for about 6 minutes, or until apples have fully thawed. Next, add 4-6 of your favorite tea bags to the pot along with orange slices and fresh ginger. Steep for 5 minutes. Add sugar to taste.
- Remove from heat, and strain tea into a pitcher.
- Keep stored in the fridge for up to 3 days. To serve, pour in a glass filled with ice and garnish with a mint sprig, optional.
What’s your favorite way to enjoy iced tea? Let us know @BritandCo.
(Photo via Jennifer Pallian / Unsplash)