Recipe · Tonic
Rosehip Hibiscus Iced Tea
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
Hibiscus and rosehip are both deep-red with anthocyanins and vitamin C, and steeped into a tart, ruby iced tea they close the book on colour — the same pigment family as the berries and beets throughout, in a glass you'll actually crave on a hot afternoon.
Tip: Steep hibiscus to your taste and no longer — it turns from pleasantly tart to sharply sour if left too long. Ten minutes gives a deep colour with a clean, cranberry-like edge.
Ingredients
- 2 tbsp dried hibiscus flowers
- 1 tbsp dried rosehips
- 3 cups boiling water
- 1 tsp honey or maple syrup
- Juice of 1/2 lemon
- Orange or lemon slices
- Ice, to serve
Method
- Put the hibiscus and rosehips in a heatproof jug.
- Pour over the boiling water and steep 8-10 minutes until deep ruby-red.
- Strain out the flowers, stir in the honey and lemon, and cool completely.
- Serve over ice with citrus slices.