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Pink Tea

A naturally sweet and floral herbal beverage made by steeping dried hibiscus flowers and rose petals, ready in under 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 3 cups
Course: Drinks and Beverages
Cuisine: Herbal
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons dried hibiscus flowers
  • 1 tablespoon dried rose petals
  • 1 teaspoon dried rose buds
  • 16 ounces water
  • 1 to 2 tablespoons honey or to taste
  • 1 teaspoon fresh lemon juice
  • Fresh rose petals or edible flowers for garnish optional
  • Fresh mint leaves for garnish optional

Equipment

  • Kettle or pot for boiling water
  • Teapot or heat-safe pitcher
  • Fine-mesh strainer or infuser basket
  • Measuring spoons
  • Spoon for stirring
  • Serving cups or glasses

Method
 

  1. Place 2 tablespoons dried hibiscus flowers, 1 tablespoon dried rose petals, and 1 teaspoon dried rose buds into a teapot or infuser.
  2. Heat 16 ounces of filtered water in a kettle or pot until it reaches a rolling boil (212°F / 100°C).
  3. Pour the boiling water over the dried flowers and let steep for 5 minutes without disturbing.
  4. Strain the tea through a fine mesh strainer or infuser basket into serving cups or a pitcher, discarding the spent flowers.
  5. Stir in 1 to 2 tablespoons honey while the tea is still hot, adjusting sweetness to taste.
  6. Add 1 teaspoon fresh lemon juice and stir to combine.
  7. Garnish with fresh rose petals or mint leaves and serve immediately hot, or chill for iced tea.

Notes

Refrigerate leftover tea in a sealed pitcher for up to 3 days or freeze for up to 2 months.