Corn silk cherry tea Calories

Steep corn silk and cherry in hot water, then strain the infusion. Dried ingredients can be steeped together; if you are using fresh cherries, simmering them briefly first helps release more fruit flavour.

Corn silk cherry tea usually tastes mild, lightly fruity and botanical rather than strongly sweet. The cherry ingredient or flavouring gives it a fruit note, while the corn silk is subtle; adding sugar is optional.

A blend made only with corn silk and cherry is caffeine-free. A version that also contains black or green tea can have caffeine, so the answer changes if those tea leaves are part of the blend.

Corn silk has a traditional reputation as a diuretic, but the effect of corn silk cherry tea has not been firmly established. Do not use it to treat swelling or replace prescribed medication.

Corn silk cherry tea has not been proven to improve kidney health or treat kidney disease. People with kidney problems, or those taking medicines that affect urination, should ask a healthcare professional before using it regularly.

Yes, corn silk cherry tea can be served cold. Brew it first, let it cool, and refrigerate it; pouring the cooled tea over ice gives a lighter drink, while chilling it longer can make the cherry flavour more noticeable.

Not always. Some corn silk cherry tea recipes use fresh or dried cherries, while commercial or homemade blends may use cherry flavouring instead. Using actual fruit is an easy way to give the tea a more natural fruit taste.

Occasional corn silk cherry tea is generally fine for most healthy adults, but there is no established benefit to drinking large amounts daily. If you have kidney disease or take a diuretic medicine, ask your clinician before making it a daily drink.

Steep corn silk cherry tea until the water takes on a gentle herbal and fruity flavour, then strain it. Dried ingredients may need longer than fresh cherries; taste during brewing so the infusion does not become stronger or more bitter than you like.