Celery Free Hibiscus-Berry Cinnamon Rooibos Tea
This vibrant ruby-red tea is the kind of drink that makes you slow down and actually enjoy the moment. Frozen mixed berries are simmered with cinnamon sticks and fresh ginger before rooibos and dried hibiscus flowers are steeped right into the pot, creating a deeply floral, fruity, and warming brew that feels almost too beautiful to drink. The natural tartness of hibiscus plays perfectly against the earthy sweetness of rooibos, while honey and a squeeze of lemon juice round everything out into something genuinely craveable. Because every ingredient here is straightforward and plant-based, there's no need to scrutinize labels for hidden additives or worry about cross-contact with anything unwanted. Serve it steaming in a mug on a cold afternoon or poured over ice with a sprig of fresh mint for a stunning iced drink that works any time of year. Either way, it's the kind of recipe you'll come back to again and again.
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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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