Rose-Infused Iced Tea with Honey
A subtly sweet and floral iced tea made with Nilgiri black tea, dried rosebuds, honey, and a touch of rose water.
- Prep10 min
- Cook3h
- Total3h 10m
- DifficultyEasy
- Servings3
This iced tea is a refreshing twist on a classic, with the delicate floral notes of rosebuds and rose water complementing the smooth, clear Nilgiri black tea. The honey adds just a hint of sweetness without overpowering the floral flavors.
Perfect for a summer afternoon or a light side to a meal, this beverage is simple to prepare but feels elegant. The key is to brew the tea and rosebuds together, then chill thoroughly for a crystal-clear, fragrant result.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a heatproof glass measuring cup or a small saucepan, combine the black tea leaves and dried rosebuds.
- Pour the boiling water over the tea and rosebuds. Let steep for exactly 5 minutes.
- Place a fine-mesh sieve over a medium bowl and strain the tea, discarding the solids.
- Stir in the honey until fully dissolved. Let the mixture cool to room temperature, then refrigerate for about 3 hours until well chilled.
- Fill glasses with ice. Pour the chilled tea over the ice, add the rose water, and stir gently. Add more ice if desired and serve immediately.
💡 Tips
- For a clearer iced tea, avoid squeezing the tea leaves when straining.
- If you don't have Nilgiri tea, use another high-quality black tea like Darjeeling or Ceylon.
- Adjust the honey to your taste; you can also use agave syrup or sugar.
Inspired by a recipe from The Spruce Eats