Spicebush Tea - cooking recipe

Ingredients

8 ounces spicebush twigs (4\"-6\" long)
2 tablespoons honey
2 1/2 quarts water

Preparation

Gather the spicebush twigs, stripping off any leaves.
Break the twigs into 4\"-6\" lengths.
Place twigs in a three-quart pan and add the water.
Bring to a rolling boil, uncovered, for 25-30 minutes, until the tea takes on a slightly yellow coloration.
Strain the tea into a gallon jar, using a colander.
Add the honey and stir.
(Sometimes I use plain sugar or sorghum molasses, depending on what is in my cabinet).
Serve hot.
You can store it in the refrigerator and microwave it as you use it.
It will keep for at least a week.
TIP: 8 ounces of twigs will pretty much fill a three-quart pan.