Rosella Iced Tea - Bunuru Recipe

To support the body during Bunuru season.

Welcome to Bunuru, the Noongar season of the adolescence.

Bunuru is the hottest season of the year, happening from February to March, with an ‘up and out’ energy.

In Bunuru it is important to eat more lightly and include cooling foods to allow heat to leave the body and keep our energy flowing. The cardiovascular system, liver and gallbladder are organs that require support during Bunuru season.

Rosella

Rosella (also known as hibiscus) was introduced to Australia and has become naturalized, developing it’s own characteristics and personality.

Rosella is an energetically cooling herb, expelling heat from the body and supporting circulation. The anthocyanin content supports the cardiovasular system by reducing cholesterol and blood pressure, as well as improving liver function.

Ginger

Ginger is a wonderful remedy for supporting circulation and getting the energy moving in the body. It helps reduce blood pressure and cholesterol.

Ginger protects the liver and support the flow and release of bile via the gallbladder.

Lemon

A traditional detox herb, lemon has been shown to support and protect the liver, while supporting healthy cholesterol levels.

INGREDIENTS

• 1 L filtered water

• 4 tsp dried rosella/hibiscus flowers

• 1/4 C honey

• 1/2 tsp fresh ginger, grated

• 4 tsp fresh lemon juice

METHOD

• Bring the water to a boil in a saucepan, take it off the heat and add the hibiscus flowers. Cover the pan, and let the tea brew for 10 minutes.

• Strain the tea using a fine sieve.

• Add the honey. ginger and lemon juice and stir until the honey has dissolved.

• Serve chilled.

TIP

• For therapeutic dosing, drink 1 L of the above brew per day.