Some days, all you can think about is a little something light to drink. Most of us limit our tea choices to what’s available on the shelf at the grocery store, but the fact of the matter is that you can make tea blends yourself if you ever decide that you would like to try. This particular recipe, with its tart and satisfying combination of Vitamin-C-rich plants and slightly astringent saffron, is from QuitoKeeto, which also displays the most drool-worthy, if pricey, selection of kitchenware and housewares on its site. Check it out and you’ll see what I mean.

3 Tbsp. hibiscus, crushed
3 Tbsp. rose hips, crushed
a generous pinch of saffron threads (lucky me: my good friend Diane brought me back a tin full from her trip to Spain a few years ago!)
1 tsp. dried lemon peel

Combine the hibiscus, rose hips, saffron and lemon peel in an airtight container. Pour 3 cups of almost-boiling water over a tablespoon of dry tea, and allow to steep 4-5 minutes. Strain, and enjoy either straight or with a spoonful of honey.