Low Iodine Lemon-Basil Rosehip Berry Tea
This vibrant herbal tea is a gorgeous ruby-red in the cup, bursting with the tart brightness of rosehips and fresh berries, lifted by a hit of lemon and the unexpected floral note of steeped basil. It's the kind of drink that feels both nourishing and a little special, like something you'd order at a fancy café but made entirely in your own kitchen. For anyone navigating a low-iodine approach, finding flavorful drinks that don't rely on dairy, soy, or processed additives can feel limiting — this one sidesteps all of that with nothing but whole, simple ingredients. The rosehips and mixed berries simmer together into a deeply colored, antioxidant-rich base, while fresh lemon juice adds a clean tartness that wakes everything up. A touch of honey lets you dial the sweetness exactly where you want it. It comes together in under 20 minutes and is just as lovely warm on a chilly evening as it would be poured over ice in the summer.
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Learn more →Ingredients
2 servings
- 2 cups water
- 2 tbsp dried rosehips
- ¼ cup fresh or frozen mixed berries (blueberries, raspberries, or strawberries)
- 6 fresh basil leaves
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1–2 tsp honey, to taste
For serving
- 2 thin lemon slices (optional)
Instructions
- 1
Combine the water and dried rosehips in a small saucepan over medium-high heat and bring to a boil.
- 2
Add the mixed berries, reduce the heat to medium-low, and simmer for 8 minutes, until the berries have softened and the liquid is a deep ruby-red.
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