Low Iodine Hibiscus-Berry Cinnamon Rooibos Tea
This vibrant, ruby-red drink is the kind of thing that makes you feel like you're doing something genuinely good for yourself — and it tastes incredible doing it. Tart hibiscus, earthy rooibos, warm cinnamon, and a bright hit of ginger all come together in a deeply fragrant brew that's as beautiful to look at as it is to sip. For anyone navigating a low-iodine protocol, beverages can be a surprisingly tricky category, but every ingredient here — from the dried hibiscus flowers to the frozen mixed berries — is naturally free of iodine concerns, so you can drink up without second-guessing the label. The berries simmer directly in the water before steeping, which pulls out their color and sweetness and gives the whole drink a jammy, almost mulled quality. A touch of honey and fresh lemon juice at the finish balance the tartness perfectly, and you can dial the sweetness up or down to suit your mood. Serve it steaming in a mug on a cold evening or poured over ice with a sprig of mint when you want something that feels a little more special.
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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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