Orange Peel Tea _ CaribbeanPot.com

Hey, what's up soldiers? Good morning, by the way. Yeah, it's early o'clock. I've got to come and dig out. I've got to drive my daughters to work, but I've got a wicked little recipe. A nice little warming, comforting tea. You can see quite a bit of snow and snow is coming. A lovely tea to share with you. Sit tight. You're gonna love this one, man. And the first thing we need is a pot of boiling water, depending on how many people you're baking for. You can adjust it. Obviously, it's just for myself today. So I'm just, that's about two and a half, almost three cups of water. And here I have my dried orange peel. I'm just gonna break it and toss it in there. You need about one orange. The equivalent of one orange. The water was boiling. So I'm gonna turn it down to a simmer. Now, if you want to, here's the thing, ladies and gentlemen. There's absolutely no need for a recipe. This is just, in the event you've never come across this before, because this is so simple. But, that said, if you wanted to add more flavor in there, you can add a slice of ginger in there. If you wanted to add a bay leaf in there. For me, I like it pure, how mommy used to make it for us. Just a lemon peel, and I'm gonna let that simmer for about three minutes. Then, we're gonna shut it off. And at that point, we're gonna allow it to steep in there. Just to pull out all the flavors. Now, if you're wondering, how do we get to the dried orange peel? Watch this. Before we get to the nitty-gritty of things, this is the dried orange peel here. Let's push that aside. You'll need a paring knife. But these oranges, yo, I'm based in Canada, which means these oranges are not grown here. I can guarantee you, they're either covered in a wax or some sort of solution to keep them looking nice and fresh as you see there. Because, yo, this would have been picked months ago, you know. That said, if that's all you have, what I want you to do is give these a really good wash, because we are going to be eating or drinking the skin, the oils from the skin. And that is what we're doing in the pot. They're pulling out all that oils and flavors. And you don't want that wax or whatever solution we may have been covered in. Wash it really good. Now, if you can, source it. And if you can't afford it, get the organic oranges, which means they were not covered in anything. And there's no pesticides. Well, you hope. How can we be sure? We don't know. But, the organic ones still give it a good wash. So once you washed it, and I'm gonna go old school here on you guys. Now, there's a couple ways you can do this, but this is the old school way of doing it. You take it, you take your sharp paring knife, and I hope the camera doesn't go out of focus while I do this. And you would cut the top, like so. And then in a sort of sawing motion like that, sharp paring knife, you would keep moving the orange and the knife going at the same time. So you notice my hand is spinning this way and my hand, my hand is going clockwise. The orange on this hand is going anti-clockwise. So, like that, right? But, let me show all you boy, like Christmas. But anyhow, you're going like this, see? And the whole idea, and this is the old school way of peeling orange in the Caribbean. Now, if you have a really sharp knife, I keep busting it there. But if you have a really sharp knife, you can, rather than the sawing motion, you can just go straight like so, see? That is one way. If you can do it, and I mean to say, I've done it many times without breaking it. You know, you are a champ, yes? But anyhow, that is how you would do that. And you're trying to go the thickness of the of the rind, basically. And that is what we have here. The next step, now the other way you can do this, well, you can cut it, if you're not as eloquent with the knife, into pieces like that, and then you would dry this. The other way as well is, I'm trying to waste oranges, but I'm a little drink. We'll eat them oranges, suck them oranges. By the way, or let us suck orange, or let us eat orange. I'm a sucking orange for my boy, a little baby. You can do that, and you can pull back. Give the little one to eat that, and then you have this, and you can dry this as well. Take the stem off there. These were not washed because I didn't have plans of saving this orange peel. But we have this, we have the twirly twirl, and we have the small pieces. So that is how you would get it. The next step is to just hang it off the stove like so. Grab another one, put it there, and within a day or two, that air drying, that natural air drying will occur. Boom, bam! You have dried orange peels. You know as a kid, that same dried orange peel would always be hung over the stove. Whether it was my mom, my parents house, or my grandmother's house. We always had orange peel laying around. Now here we're gonna do, we're gonna shut that stove off, and we're gonna allow that to steep now. I'm gonna put the lid on, and let that steep for about five minutes. Then it's just a matter of straining it. It's important that you strain it. And Uncle Chris is making a mess. It's a small thing that can be cleaned up. Yeah, strain it, and you would sweeten this any how you like. And in this case here, I have a couple options. I have a blueberry honey, and I have a wildflower honey. I got it last spring up at St. Jacobs Market. I love, you know I collect honey. So that honey is gonna go in there. Give that a nice little stir. And I know all you, hey if you're old school, you're old school. You know this cup, that is the Nabil cup that we used to sport back in the old days in the Caribbean. Honey, Agave, brown sugar. If you want it in a kid, you don't want any sweetener in there, do your thing. If you want it, you're based in Canada, wherever you have a nice maple syrup, maple syrup will be nice in there as well. Hey, by the way, speaking about honey, if you guys have an apiary and you want to send your boy some honey, by all means do so, yeah? Sup Soldiers? Listen, if you enjoyed this recipe, I'd really appreciate it if you hit subscribe and click that Bell notification thing. If you've made the recipe, take a picture and send it to me, email address down here. I'm trying to tell people the email address, then Butts will take the address and do all kind of thing with it. And tag me on Instagram at Caribbean Pot. I really appreciate you guys and thanks for being in my kitchen with me today. Irie? Irie. Yeah, I'm gonna tuck in, cozy up, warm up with this nice orange peel tea. Chris here at CaribbeanPot.com, always a pleasure having you guys here in the kitchen with me. I do hope you guys give this one a try. It's a recipe that we didn't really need a recipe, but now you know. Irie? Irie.