Pecan Free Hibiscus-Berry Cinnamon Rooibos Tea
This vibrant, ruby-red tea is the kind of drink that makes you stop and stare before you even take a sip. Frozen mixed berries, dried hibiscus flowers, and rooibos tea bags simmer together with cinnamon sticks and fresh ginger to build a flavor that's fruity, warming, and just a little floral all at once. A squeeze of lemon juice and a drizzle of honey round everything out beautifully, letting you dial the sweetness exactly where you want it. The whole process is wonderfully straightforward — you're essentially simmering, steeping, and straining your way to something that tastes far more impressive than the effort involved. Served hot on a chilly evening or poured over ice on a warm afternoon, it's genuinely versatile. Tree nut concerns are completely off the table here, since every ingredient is a simple pantry staple, fresh produce, or a tea bag — nothing hidden, nothing complicated. Tuck a sprig of fresh mint into the glass and it looks like something straight off a café menu.
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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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