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Last Updated on August 5, 2020 by Ellen Christian
This rosehip and hibiscus tea infusion is a refreshing summer drink that is loaded with Vitamin C. Make up a pitcher today to enjoy.
I am all about flavored drinks to enjoy in the summer but I like to make my own to control the amount of sugar and the ingredients used. Have you had a chance to try any of my other beverage recipes? This elderflower lemonade is made with just a few ingredients and sweetened with honey. Or, this lilac lemonade is one of the first summer drinks I make using fresh lilacs. My lemon mint iced tea is a wonderful way to use up extra mint in your garden.
Rosehip and Hibiscus Tea Infusion
Making tea with flowers is one of my favorite things about summer. There are so many different options that give your iced tea or lemonade a wonderfully floral, fruity taste. I’ve written before about making rosehip tea for upset stomachs. But, this rosehip and hibiscus tea infusion is made just because it’s delicious.
These two flowers go so well together that they’ve been used for years in wellness routines. Rosehip has been used for indigestion, colds, and flu. And, hibiscus has been used for upset stomachs, anxiety, and fevers. And, since this hibiscus infusion is also made with honey, it’s good all around.
Of course, you don’t need to feel off to enjoy a glass. It’s a wonderfully refreshing iced tea recipe for a hot summer day.
Frequently asked questions
Is rosehip the same as hibiscus?
No, they are two different things. Rosehips come from rose bushes. They are the “berry” of the rose plant. And, the hibiscus flower comes from a hibiscus plant. They are often used together because the tastes complement each other. That’s why they are used together in this rosehip and hibiscus tea recipe.
Can I use a different sweetener?
Yes, you can change the sweetener to your preferences. Honey is one of my favorites because it’s good for you. We buy local raw honey from a farm near us. But, if you are watching your carbs or your sugar intake, you can make this with stevia or with your choice of artificial sweeteners. Or, you can use regular sugar.
You can also adjust the level of sweetness up or down. I don’t like super sweet drinks. But, if you are used to sweet tea or sweet lemonade, you can add a bit more to your rosehip and hibiscus tea.
What does rosehip and hibiscus tea taste like?
Honestly, it tastes a little bit like fruit punch but not quite so sweet. It’s great during the day as a refreshing summer drink. Or, because it has no caffeine, you can enjoy rosehip and hibiscus tea before bed. To enjoy it hot, just use it before you add the ice.
Making the tea
To make your rosehip and hibiscus tea, you will need a blooming tea maker like this one. I’ve written before about how much I love the Tupperware Blooming Teapot but it’s not available any longer sadly. The one I linked to works quite well too.
Using an infusing teapot makes the process of letting the rosehips and hibiscus infuse so much easier.
If you don’t have one, you will need to use a metal strainer and a low, glass bowl. Let the strainer sit in the water with the rosehips and hibiscus so that you get the full flavor in your tea. It will need to steep for about 15 minutes.
After that, you can pour it into your favorite pitcher and add sweetener. At this point, you can also add lemon juice if you want a hibiscus lemonade. It has a wonderfully sweet and tart taste that’s irresistible.
Cold-brew rosehip and hibiscus tea
I generally make my tea hot and then let it cool down because it’s faster. I can add extra ice to it to cool it down. But, if you want to make this cold brew style, you can do that. What you need to do is to soak the rose hips and hibiscus in 6 to 8 cups of water in the refrigerator. Let it sit for one to two days to get the full flavor.
You must keep this rosehip and hibiscus tea in the refrigerator while it infuses to prevent the growth of bacteria. Once it has infused, you can add your favorite simple syrup or honey to sweeten it.
- 4 tablespoons of rosehips
- 4 tablespoons of hibiscus
- 1/2 cup of raw honey
- 2 to 3 lemons
- Bring 3 to 4 cups of water to a boil.
- While the water is boiling, add the rosehips and hibiscus to a metal strainer or your infuser pot.
- Once the water is almost boiling, pour it over the tea leaves.
- Let it steep for 15 minutes.
- Pour the tea into a large pitcher.
- Add honey and the juice of lemons.
- Add several cups of ice and let it cool down.
You can also use reusable tea bags if you prefer instead of the metal strainer.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Maui Hibiscus flower. 1 Pound 16 oz 100% Natural Dried Hibiscus Flower Cut & Sifted, 1 Pound Bulk Bag. 100% raw for perfect Hibiscus Tea or a cold drink. ( Whole Flower, no small pieces)
Starwest Botanicals Organic Rosehips Cut Seedless, 1-pound Bag
EORTA 50 Pieces Tea Strainer Bags Reusable Coffee/Tea/Herb Brew Bags Loose Leaf Infuser Cotton Muslin Drawstring Bags for Office Home Kitchen Cooking Travel, Beige
Hiware Good Glass Teapot with Stainless Steel Infuser & Lid, Borosilicate Glass Tea Kettle Stovetop Safe, Blooming & Loose Leaf Teapots, 27 Ounce / 800 ml
Amount Per Serving: Calories: 98Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 27gFiber: 1gSugar: 24gProtein: 1g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.