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Fruit Salad with Tea and Chile Syrup

Teas for this recipe could be Mango, Lemon or Peaches from Healing House Herbs.

Serves 4

3/4 c just boiled water

2 T. of Mango, Lemon or Peaches tea

6 T. sugar

freshly squeezed juice of 1 lime

1/2 red chile, seeded and shredded

1 mango, peeled, pitted and thinly sliced

1 papaya, peeled, seeded and thinly sliced

20 blueberries or strawberries halved would be good also

Put the hot water and tea leaves and steep for 5 minutes. Strain into a saucepan and add sugar. Cook over low heat until sugar is dissolved. Turn up heat and simmer for 10 minutes until syrupy.

Stir in the lime juice and chile. Remove from the heat and let it come to room temperature.

Place fruit into a dish and pour over the syrup. Cover and refrigerate for 2 hours to let the fruit absorb the flavors of the syrup.

Serve and enjoy.

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