Rose and Hibiscus Iced Green Tea
A visually stunning ruby-colored iced tea blending the floral sweetness of rose petals with tart hibiscus and subtle green tea. This refreshing beverage balances three distinct flavor profiles for an elegant, antioxidant-rich summer drink.
Ingredients
- 4 cups water
- 3 tablespoons dried hibiscus flowers or 4-5 hibiscus tea bags
- 2 tablespoons dried culinary rose petals ensure they’re food-grade
- 2 green tea bags or 2 teaspoons loose green tea
- 2-3 tablespoons honey or agave nectar adjust to taste
- 2 cups cold water
- 1 lemon thinly sliced (optional)
- Fresh mint leaves for garnish optional
- Ice cubes
Instructions
- Bring water to a simmer in a medium pot. Do not boil vigorously as it can make the green tea bitter. Look for small bubbles forming along the sides of the pot.
- Remove the pot from heat and add the hibiscus flowers and rose petals. Allow these florals to steep for 8 minutes, letting the water turn a deep ruby red color.
- Add the green tea bags to the hot mixture and steep for an additional 3-4 minutes only. Oversteeping will cause bitterness, so set a timer for this step.
- Strain the tea through a fine-mesh strainer into a heat-resistant pitcher, pressing gently on the solids to extract all the liquid.
- Stir in your chosen sweetener while the tea is still warm to ensure it dissolves completely. Start with less – you can always add more after tasting.
- Add the cold water to the pitcher and stir well to combine. This quick-cooling method helps preserve the bright flavor.
- Refrigerate for at least 2 hours until thoroughly chilled. The flavors will continue to develop and meld during this time.
- Serve over ice with lemon slices and mint leaves if desired. For a special touch, freeze edible rose petals in your ice cubes.
Notes
- For a stronger hibiscus flavor and deeper color, steep the hibiscus for up to 10 minutes.
- Ensure your rose petals are specifically labeled as culinary or food-grade – decorative roses may be treated with chemicals.
- This tea can be stored in the refrigerator for up to 4 days in a covered container.
- For a sparkling version, substitute half the cold water with sparkling water just before serving.
- Make a concentrate by skipping the 2 cups of cold water, then dilute individual servings as needed.