Life,  Recipes

Rhubarb + Rose Iced Rooibos Tea

Iced tea is one of the many things I get excited about come warmer weather. There are so many different flavors and recipes to try, caffeinated ones give the perfect mid-afternoon energy boost, and they are so refreshing. Our rhubarb plant is thriving this year, which means that it is huge haha! If you have a rhubarb plant, you’ll know what I mean. I’ve been wanting to try a new recipe, and one that uses rhubarb only seemed fitting. I also LOVE tea, so a rhubarb iced tea seemed perfect! Also, rhubarb recipes always look so pretty and pink (although this one turned out orange)! And who doesn’t want to sip on a pretty drink, preferably while sitting in the sun? ๐Ÿ™‚

Ingredients:

4 cups sliced fresh rhubarb

6 cups filtered water

2 TBSP rose petals

1/4 cup loose leaf rooibos tea, or 2-3 tea bags

4-6 TBSP honey to taste

 

Instructions:

Place rhubarb and water in a large pot and bring to a boil. Reduce heat and simmer on low for 20 minutes.

Strain rhubarb from water (save if you want to make a compote!), and return rhubarb-infused water to the pot.

Add the rooibos tea and rose petals and simmer for 5 minutes.

  • Note on the tea I used: The rooibos I used is called Parisian Afternoon from Point Loma Tea based in California. I thought it would be perfect for this iced tea recipe since it has rosehips, elderberries, blueberries, lavender, and rose petals. It helped to give the tea a stronger floral flavor overall.
  • Note on the rose petals I used: The original recipe listed “dried organic rose petals”, but I used fresh rose petals from the garden. If you want to dry your own, spread fresh rose petals on a cooling rack and leave them out for several hours. You can keep extra dried petals in a jar for future recipes or baths!

Stir in honey for desired sweetness.

  • Note on the honey I used: It just so happened that the honey I used in this tea recipe was wildflower honey, again adding to the overall floral flavor.

Pour tea in a heat-proof glass pitcher, and let cool in the fridge for a few hours.

Shake before serving with ice cubes and rose petals for garnish.

Keep in the fridge for up to one week.

 

Click here for the original recipe.

 

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