Citrus Bouquet Tea

• 1 large grapefruit (ruby red, if possible)
• 2 large oranges
• 2 large lemons
• 1 cup black tea leaves or 1 cup earl grey tea leaves

1. Using vegetable peeler, peel rind (avoiding pith) from grapefruit, oranges and lemons.
2. Place on rack and let dry at room temperature until brittle, about 24 hours.
3. Break into 1/4-inch (5 mm) pieces.
4. In bowl, combine grapefruit, orange and lemon rinds and tea leaves.
5. Spoon into decorative bag or airtight jar.
6. Makes about 35 servings.

oranges, lemons, black tea

Taken from www.food.com/recipe/citrus-bouquet-tea-407544 (may not work)