Carrageenan Free Hibiscus-Berry Cinnamon Rooibos Tea
This deeply ruby-hued tea is the kind of drink that makes you slow down and actually enjoy what's in your cup. Frozen mixed berries simmer with cinnamon sticks and fresh ginger until they surrender their color and sweetness into the water, creating a naturally vibrant base before the rooibos and hibiscus even enter the picture. The result is layered and complex — earthy, floral, tart, and gently spiced all at once — finished with honey and a bright hit of lemon juice to pull everything together. For anyone navigating carrageenan, store-bought flavored teas and bottled tea drinks can be a minefield, since the additive often hides in ready-to-drink beverages and flavored blends. Making it from scratch with whole ingredients like these means you know exactly what's in your mug. Serve it steaming hot on a cold afternoon or poured over ice with a sprig of fresh mint for something that feels genuinely special without any of the guesswork.
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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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