Refreshing, floral and beautifully vibrant, this naturally ruby-red iced tea blends tangy hibiscus with the gentle herbal notes of yarrow and the delicate fragrance of rose petals. Lightly sweetened and served ice cold, it’s a wonderfully refreshing drink for warm summer days.
Perfect for picnics, garden gatherings or simply enjoying after a day spent outdoors, this elegant infusion is as beautiful to look at as it is to drink.
Makes
Approximately 1 litre (4–6 servings)
Ingredients
- 1 litre water
- 2 tbsp dried hibiscus flowers (or 4 tbsp fresh)
- 1 tbsp dried yarrow flowers and leaves (or 2 tbsp fresh)
- 1 tbsp dried rose petals (or 2 tbsp fresh, unsprayed)
- 2–4 tbsp sugar, to taste
Method
- Place the water, hibiscus flowers, yarrow and rose petals into a saucepan.
- Bring to a gentle simmer and cook for 5 minutes.
- Remove from the heat and stir in the sugar while the tea is still hot, adjusting the sweetness to your taste.
- Leave the mixture to cool completely, allowing the flowers and herbs to continue infusing as it cools.
- Strain through a fine mesh sieve into a jug or bottle.
- Refrigerate until thoroughly chilled.
- For an extra-refreshing drink, place the tea in the freezer for a short time before serving or pour over plenty of ice.
- Garnish with fresh rose petals or other edible flowers if desired.
Store in the refrigerator for up to three days.
Foraging Note
Only harvest rose petals from unsprayed roses, and always ensure you’re collecting from areas free from pesticides and pollution. Yarrow (Achillea millefolium) should be positively identified before harvesting. As with all wild plants, gather responsibly and leave plenty for pollinators and wildlife.
