Mushroom Free Hibiscus-Berry Cinnamon Rooibos Tea
This vibrant, ruby-red tea is the kind of drink that makes you slow down and actually savor something. Frozen mixed berries simmer with cinnamon sticks and fresh ginger before rooibos and dried hibiscus flowers steep into the liquid, building layers of fruity, floral, and warmly spiced flavor that feel anything but ordinary. A squeeze of lemon juice and a drizzle of honey round everything out, giving it that perfect balance of tart and sweet. The whole process is straightforward — a quick simmer, a steep, and a strain — and the result is a gorgeous deep crimson pour that looks as impressive as it tastes. Serve it steaming in a mug on a cold afternoon or poured over ice with a sprig of fresh mint when you want something a little more refreshing. Every ingredient here is naturally free of fungi and fungal derivatives, so there's no label-scanning or substitution stress involved — just clean, wholesome sipping from start to finish.
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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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