Honeysuckle Carrot Winter Melon Tea

Why people make this tea

Honeysuckle flower is one of those herbs tradition turns to in hot, sticky weather: it is associated with clearing heat and easing summer discomfort, and is often brewed into a cooling tea sipped to support the body through cold and flu season. Children dread bitter medicine, so Nourilo pairs honeysuckle with sweet carrot and candied winter melon — the result is pleasantly sweet, and even little ones won’t push it away.

Method

1. Peel the carrot and cut into chunks.
2. Simmer the carrot and candied winter melon in about 1.5 L of water for around 45 minutes, down to roughly 900 ml.
3. Add the honeysuckle flower and cook for about 15 minutes more. Serve.

Nourilo’s Tips

This tea can be used through the peak of cold season as a gentle preventive sip. But children with G6PD deficiency (favism) must avoid honeysuckle.