what’s in my mug: plums plums everywhere!
plums + cardamom + raspberry leaf tea = cozy fall sips…
One way I have been using my plums is by playing with them as part of a herbal tea. At this transitional time of year, the days can still be summery hot or autumny cool. This tea can be served to match the weather: as an iced tea to cool you down or made hot and poured in your coziest mug to warm your insides.
I found this recipe online here. I have adapted it to make it with less sugar and no caffeine in the tea. I have been playing with the sweetness as well. I love that this recipe is totally adaptable to personal preferences. Want more sweet? Do that. Like more fall spice? Up the Cardamom. I traded the black tea for raspberry leaf - it could also be traded for roobois tea as well. Customize it to suit your tastebuds and your needs! This tea is most definitely NOT an exact science. So, with that in mind, here is the starting point with my tweaks included:
Ingredients:
1 lb. italian prune plums, very ripe (the small, oblong kind)
1/2 - 1 cup granulated sugar, or more to taste (I used honey instead)
3 - 4 pods green cardamom, crushed against a flat surface to crack them open and reveal their seeds (I like way more)
6 - 8 cups strongly brewed black tea, to taste (I brewed up raspberry leaf tea)
Sprigs of mint for garnish (optional)
Instructions:
Add the plums and sugar -- start with ¾ cup -- to a small saucepan over medium heat. Cook for about 15 minutes, stirring frequently, until the plums have given up their juices and the syrup has turned from gold, to pink, to a deep red. Once the plums are soft enough, you can speed the process by smashing them against the side of the pot with the back of a spoon.
Remove from the heat and stir in the smashed cardamom (pods and seeds). Let steep for anywhere from 5-10 minutes, tasting now and then until the cardamom flavour is as strong as you like it.
Pass the mixture through a fine mesh strainer to remove the cardamom and plum pulp. You should have about 1½ cups. Taste, and stir in more sugar if you feel the syrup isn't sweet enough.
Store in a jar or other lidded container in the fridge until completely chilled, and up to two weeks.
Brew a large pot of your favourite black tea (or raspberry leaf or rooibos tea if you want to skip the caffeine), and chill well. You can mix the syrup in while the tea is hot, or let it all chill first.
Stir together the syrup and tea in a pitcher. Taste, and add more tea, or more sugar, to your liking. (If you add sugar at this point, be sure to let it dissolve fully before tasting and adding more.) Store in the fridge, and when you're ready to serve, add ice. Stir before serving. (I like this tea hot and so I add a couple of spoon-fulls to my jar of hot tea brewing and strain into my fave mug - some like it HOT! I also love it as a non-alcohol beverage - mix the syrup with some bubbly water, add some mint leaves and tada!! A fun and health conscious cocktail for fall)
Health Benefits* of Raspberry Leaf tea:
digestion support
source of protective antioxidants
alleviates inflammatory conditions
relieves mouth ulcers, sore throats, gum disease
menstrual cramping and water retention relief
may support late stage of pregnancy
assists during childbirth
Health Benefits* of Italian prune plums:
nutrient-rich
combats constipation
full of antioxidants
lowers blood sugar
promotes bone health
heart-healthy
helps maintain a healthy weight
*might* help combat cancer cells
memory-boosting
Health benefits* of cardamom include:
Aids digestion
Freshens breath
Balances blood sugar levels
Lowers blood pressure
Helps treat bronchitis
Acts as a stimulant improving circulation
Helps manage diabetes
Alleviates gastrointestinal discomfort during pregnancy
In the words of Socrates, let food be thy medicine and medicine be thy food… May your trees be full of plums and your mug be full of yummy, life giving, warm sips!
*health benefit info from BBC Good Food