Lupin Free Hibiscus-Berry Cinnamon Rooibos Tea
This deeply ruby-colored tea is the kind of drink that feels like a treat the moment it hits the mug. Frozen mixed berries simmer with cinnamon sticks and fresh ginger before rooibos and dried hibiscus flowers steep into the pot, building layers of fruity, floral, and warmly spiced flavor that are genuinely hard to stop sipping. Honey and a squeeze of lemon juice round everything out, letting you dial the sweetness exactly where you want it. Because every ingredient here is a whole, recognizable food — fruit, spice, tea, and a drizzle of honey — there's no need to scan labels or second-guess anything. It works beautifully served steaming hot on a cold afternoon or poured over ice for something a little more refreshing, and a sprig of fresh mint on top makes it feel almost fancy. Simple enough for a weeknight, special 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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