Hibiscus Iced Tea with Rosehips

5 from 1 vote

This dark red beverage is best described as a slightly floral, fruity flavor with a hint of sweetness and a touch of tartness. The Rose Hips provides lots of vitamin C and this tea can be enjoyed hot or iced.

Prep Time10

Steeping Time15

Total Time25

Course: Beverage

Cuisine: American

Servings:

Calories: 168kcal

Author: Candi Elm

Ingredients

4 Tablespoon Rosehips
4 Tablespoon Hibiscus
1/2 Cup Honey
4 Cups Water
2 Lemons Optional
Ice

Instructions

Bring 4 Cups of water to a boil in a saucepan or teapot
While water is boiling, add hibiscus and rosehips to paper teabag or metal strainer for loose leaf tea.
Once water is nearly boiling add tea envelope or strainer filled with hibiscus and rosehips to saucepan and steep for 15 minutes.
Remove tea and pour into a large carafe and add honey and lemons,
Add several cups of ice and enjoy.

Notes

Steep the hibiscus and rosehips: Use a combination of dried hibiscus flowers and rosehips in boiling water and allow them to steep for at least 10-15 minutes to extract the flavors and beneficial compounds. Adjust the steeping time based on your desired strength.
Experiment with the ratio: Start with a ratio of 1 tablespoon of hibiscus and 1 tablespoon of rosehips per 8 ounces of water, but feel free to adjust the amounts to suit your taste preferences—add more or less to achieve the desired flavor intensity.
Add honey to taste: While the hibiscus and rosehips will contribute some natural sweetness, consider adding honey gradually to the iced tea, stirring and tasting until you reach your desired level of sweetness.
Chill and serve: After steeping, strain the tea to remove the flowers and rosehips, then allow the tea to cool to room temperature before refrigerating it to chill. Serve over ice and garnish with a slice of citrus or a sprig of fresh mint for an extra refreshing touch.

Nutrition