Paleo Hibiscus-Berry Cinnamon Rooibos Tea
This vibrant ruby-red tea is the kind of drink that makes you feel like you're doing something genuinely good for yourself — and it tastes incredible while doing it. Rooibos brings a naturally sweet, earthy base that pairs beautifully with the tart punch of dried hibiscus and the deep fruitiness of simmered mixed berries. Fresh ginger and cinnamon sticks add warmth and spice that build slowly as the tea steeps, making every sip feel layered and intentional. A touch of honey and a squeeze of lemon juice round everything out without tipping it into sugary territory. Every ingredient here is whole, unprocessed, and completely grain- and legume-free, so it fits cleanly into an ancestral eating approach without any workarounds or substitutions. It works equally well served steaming hot on a cold morning or poured over ice for a refreshing afternoon drink. Fresh mint on top is optional, but it adds a little brightness that makes the whole glass feel like something you'd order at a fancy café.
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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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