Last weekend the Los Angeles Bread Baker‘s hosted a Renegade Bake Sale in Echo Park to support AB 1616, the California Cottage Food Law. Over the course of the day the Los Angeles Bread Baker’s raised over $3,000 to support the Cottage Food Law! Bread, cookies, jams, pizzas, scones and gluten free alternatives were laid out across 8 tables in a massive banquet showcasing the incredible home artisan talent in Los Angeles.
Despite all the baked goodies and preserved treats available, I found myself spending all my time (when I wasn’t behind the table handing off hot bread!) by the beverage queen. Hibiscus Tea, classic black and cucumber water could be enjoyed straight or combined with rosemary infused syrup, lemon verbana infused syrup….and 4 others I never had the chance to try since Rosemary in Hibiscus snared me from the minute it hit my lips! Since the event I can’t stop making 50/50 infused syrups to add to my favorite teas over ice. The beauty of 50/50 syrups is they can be added cold and combine instantly.
Carrot Top Tea
What You Need:
2 bunches of carrot top greens, discard any yellow or brown
32 oz, or a big pitcherful of water
What You Need To Do:
Rinse and pat dry carrot greens. Bring water to boil in a kettle or pot. Pour water over carrot greens in a pitcher and allow to steep until water comes to room temp, about an hour. Drink as is, tea will have all the flavor of carrot juice (and nutrients!) but light as water.
Note: You can sweeten this with a 50/50 mix of sweetener to water and infuse with any herb you’d like. I’d suggest a 50/50 raw cane sugar water mix. Warmed water will help sugar dissolve. Once dissolved add a sprig of mint and let infuse for 15 mins. Lightly add to carrot tea for a slightly sweet cooling treat.
Wishing you beautiful days. Full of Color.