Low Sodium Hibiscus-Berry Cinnamon Rooibos Tea
This deeply ruby-hued tea is a feast for the eyes before it even reaches your lips. Rooibos brings a naturally sweet, earthy base, while dried hibiscus flowers and frozen mixed berries steep together into something almost jewel-like in color and flavor. A pair of cinnamon sticks and fresh ginger simmer right into the liquid, layering in warmth and a gentle spice that makes every sip feel intentional. Because the sweetness comes entirely from honey and a bright hit of fresh lemon juice, you control exactly how the final cup tastes — no hidden additives, no mystery syrups. It works beautifully hot on a cold afternoon or poured over ice when you want something refreshing and a little fancy without any real effort. The whole process is straightforward enough for a weeknight but impressive enough to serve to guests.
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Learn more →Ingredients
4 servings
- 4 cups water
- 4 rooibos tea bags
- 2 tbsp dried hibiscus flowers
- 1 cup frozen mixed berries (blueberries, raspberries, or strawberries)
- 2 cinnamon sticks
- 1-inch piece fresh ginger, thinly sliced
- 2–3 tbsp honey, or to taste
- 1 tsp fresh lemon juice
For serving
- fresh mint sprigs, for serving (optional)
- ice, for serving (optional)
Instructions
- 1
Combine the water, frozen mixed berries, cinnamon sticks, and sliced ginger in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 5 minutes, until the berries have softened and released their color into the water.
- 2
Remove the saucepan from the heat. Add the rooibos tea bags and dried hibiscus flowers. Steep for 5 minutes, until the liquid is a deep ruby-red.
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