Estimated reading time: 2 minutes
Loomi tea is a tart, citrusy tea made with dried limes or limoo amani that are popular all over the Middle East. You can read more about these limes by clicking on the link above.
For today’s quick recipe, Loomi Tea, all we do is simmer a couple of these dried limes in water, strain, then sweeten to taste with either sugar or honey. Some years ago, on a stopover in Dubai, I had loomi tea made with borage flowers, which not only gave it a slight minty aroma, but also made a pretty picture.
So when I make this tea in the summer, I alway add some borage flowers to the mix, as I grow them for the express purpose of making Pimm’s, a gin based British cocktail. And, in the summer, I also make it cold, from time to time, just like iced lemon tea. In fact, quite often, I make iced lemon tea with limoo amani, instead of lemons. Ok, ok, recipe soon!
What if you don’t have access to dried limes? If you can get dried lemon peel, then you are set to go! Lemon peels can quite often be found in the baking section of supermarket isles.
And before we get to the recipe, look out for a cocktail based on this tea, sent to me by one of my readers, courtesy of The New York Times.
Let’s get our aprons on!
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.
Loomi Tea, Dried Lime Tea
- 2 dried limes I like to use a black and a brown, but ir doesn’t really matter
- 1 litre 4 cups water
- sugar or honey to taste
- 12 borage flowers totally optional
- Place the limes in a small food bag, and using the back of a knife, crack the limes open.
- Place the limes and all bits into a saucepan and top with the water.
- Bring to a boil, then simmer for 5 minutes for a light flavour, and 10, for a stronger flavour. I prefer to go the whole 10 minutes.
- Strain the tea into a teapot or jug and discard the limes.
- Pour into cups or tea glasses, sweeten to taste and serve.
- If you have borage flowers, drop a flower or two in each glass.
8 thoughts on “Loomi Tea, Dried Lime Tea”
Flavor amazing!! Brought back memories. OMM why brew was cloudy unlike that pictured in recipe. TY so much for posting recipe!
My pleasure, Yasmin. Perhaps straining it with a fine sieve to make it less cloudy. Or, in my experience, it will settle eventually.
Ordered bag of loomies to use in samak quwarmah (fish curry) recipe…
But what to do with the large # of limes in bag?
Found this recipe… and love it..,
Now on to fish curry recipe sipping on lovely glass of tea….
Will have no problem using up the limes!
Haha, often happens with specialist ingredients. I have a few Persian recipes on this site that uses them as a souring ingredient. Here’s one: Khoresh Bademjan.
And I love samak quwarmah!
I am very intrigued by this. I love all things Middle Eastern, having worked there for a few years. Have just ordered these limes online, and am looking forward to trying this tea out. Cheers!
Wow, this is so cool. I just cam from your dried limes page and had to come and check this tea out! Definitely making it, I quite like the idea of the cold version or the iced lemon tea.
Awesome, take a pic and send it to me, when you make it!
Shukran, just like my mama used to make it. And you are right about the borage flowers. In Iraq (my hometown), that is quite a common practice, some people boil the flowers with the limes too, but my mama did exactly what you do. I have just subscribed to your bog, thank you.