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Roasted Fruit Tea

Yields 6–8 small jarsVersion 1: Berries2¼ pounds fresh berries (about 1/3 each strawberries, raspberries, blueberries or your favorite ratio), washed2 cups granulated sugar1 large lemon, squeezed2 teaspoons vanilla extract1 teaspoon cinnamon¼ teaspoon ground cloves1/8 teaspoon ground nutmegVersion 2: Pineapple & kiwi1 large pineapple5 medium kiwi2 cups brown sugar1 large lemon, squeezed1 teaspoon dried orange peel½ teaspoon dried ginger½ teaspoon ground cardamom {pinterest_rich_pins_images} Roasted Fruit Tea {/pinterest_rich_pins_images}

Roasted Fruit Tea

  • 1/5
    Serving roasted fruit tea
  • 2/5
    The fruit and other ingredients ready to be mixed.
  • 3/5
    Roasted fruit, fresh from the oven.
  • 4/5
    Fill the jars with roasted fruit tea.
  • 5/5
    Put the lids on and turn upside down to seal and preserve. Let cool

Text, photos and food cooked by Michal Martinek

Nov 15, 2018

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Roasted Fruit Tea

I didn’t know what roasted fruit tea was until my Czech aunt gave me a jar of it a few years ago. I tried it and immediately got hooked. It is basically like sangria, but you drink it hot. 

Imagine a cup of steaming liquid, scented with cinnamon and vanilla, maybe brandy, with juicy fruit on the bottom. Seriously cozy and comforting! 

The recipe is versatile and up to your taste and fantasy, because you can make it with your favorite mix of fruit, and add your favorite spices. It’s so delicious with just hot water poured over it, but you can elevate it by combining it with hot black tea, or adding a tablespoon of rum or brandy.

And it’s so easy and fast to make: get the fruit, mix it with sugar and spices in a baking pan, roast for 30 minutes, ladle into jars, and let cool.

For this recipe I wanted two different colors of tea, so I went with light fruit (pineapple, kiwi) for one version, and used red and blue fruit (berries) for the other version. 

You should only use thin-skinned, naturally juicy fruit such as berries, or something that’s easy to peel (apples, pears, pineapples). My aunt makes it with black and red currant, among other combinations, and the blend of very sour fruit with sugar is magical. I don’t think bananas would work here. And I love the idea of making it with oranges and grapefruit, but peeling and segmenting two pounds of them, not so much. 

The roasted fruit tea makes great gifts too. Get some pretty jars, put a bow on them and give them away around holidays. 


  1. Yields 6–8 small jars
  2. Version 1: Berries
  3. 2¼ pounds fresh berries (about 1/3 each strawberries, raspberries, blueberries or your favorite ratio), washed
  4. 2 cups granulated sugar
  5. 1 large lemon, squeezed
  6. 2 teaspoons vanilla extract
  7. 1 teaspoon cinnamon
  8. ¼ teaspoon ground cloves
  9. 1/8 teaspoon ground nutmeg
  10. Version 2: Pineapple & kiwi
  11. 1 large pineapple
  12. 5 medium kiwi
  13. 2 cups brown sugar
  14. 1 large lemon, squeezed
  15. 1 teaspoon dried orange peel
  16. ½ teaspoon dried ginger
  17. ½ teaspoon ground cardamom


Preheat the oven to 350 degrees.


Version 1. Hull the strawberries. Make sure the fruit is roughly the same size—you might want to cut some large strawberries in half.


Version 2. Peel and trim the pineapple, and cut it into 1-inch pieces. Peel the kiwi and cut it into 1-inch pieces.


Version 1 & 2. Add the fruit to a large rectangular casserole dish or baker. Add the sugar, lemon juice and spices, and mix with a spatula or wooden spoon to combine.


Roast in the oven, stirring every 10 minutes, until soft and juicy, about 30 minutes.


Ladle into clean glass jars, leaving 1/8 inch of headroom. Screw in the lids and immediately turn upside down—this seals the lids and preserves the fruit tea. Let cool completely in this position. Store in a cool dry place. After opening, store in the fridge.


How to use roasted fruit tea: Place 3 tablespoons in a cup, and add hot water, or hot black tea. Stir. Add more roasted fruit to taste. Add 1 tablespoon of rum or brandy if you like.


1. You can easily double or triple the recipe. 2. Experiment with the sweetener if you like and use other sugars such as coconut sugar, or sugar replacement like Swerve. 3. Experiment with the fruit and use your favorite kind 4. Experiment with the spices and flavorings. Fresh ginger, rose water, dried lavender, almond extract come to mind.


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