Rose hips are the fruit of the rose plant, and they contain one of the highest concentrations of vitamin C found in any plant. Paired with hibiscus, which is equally tart and packed with antioxidants, this tea brews into a stunning ruby-red cup that tastes bright, fruity, and refreshing. It is like a grown-up version of fruit punch, and it is just as good iced as it is hot.
Ingredients
- 1 tbsp rose hips
- 1 tsp hibiscus
- 2 cups boiling water
- 1 to 2 tsp Duck River honey
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Place the rose hips and hibiscus in a tea infuser or teapot.
- Pour the boiling water over the herbs and cover.
- Steep for 10 to 15 minutes. Rose hips are hard and dense, so they benefit from a longer steep.
- Strain and stir in honey to taste. The tartness pairs beautifully with the sweetness of honey.
Notes
- For an iced version, steep a double-strength batch (use double the herbs with the same amount of water) and pour over a full glass of ice.
- Vitamin C is sensitive to prolonged high heat, so do not boil the rose hips directly. Pouring boiled water over them and steeping is the gentler method.
- The deep red color also makes this tea a beautiful base for a punch at gatherings.
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