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Rosehip and hibiscus ice tea

Makes: 1 litre

Prep time: 5 minutes

A refreshing and immune-boosting summer iced tea packed with antioxidants and Vitamin C.

Rosehips are part of the rose flower, they are a small bud just below the petals that contain the seeds of the plant. Dried rosehip has been used traditionally as medicine and is a rich source of Vitamin C and antioxidants, making it a great immune-boosting tea. Rosehip has a soft, floral and sweet flavour with a little tangy twist at the end. Rosehip is filled with calcium, iron, magnesium, potassium and zinc. It supports the immune system, has anti-inflammatory properties and assists blood sugar levels.

Hibiscus is a wonderful flower grown in warm temperatures and tropical regions that is packed with nutritional benefits. They have a tart flavour and bring beautiful colour and freshness to this iced tea. Like rosehip, they are both packed with antioxidants making them beneficial for skin health, digestion and weight loss assistance. Hibiscus also lowers blood pressure levels, aids digestion, fights bacteria and boosts liver health.

Berry Compote


  • 1 litre filtered boiling water

  • 2 tsp dried rosehips

  • 2 tsp dried hibiscus flowers

To serve:

A handful of sulphur-free dried naartjie slices

A handful of mixed frozen berries

Fresh mint



  1. Place the rosehips and hibiscus flowers into a large heat-resistant container or teapot – we even use a French coffee filter press which works super well too.

  2. Add the boiling water and allow to draw for 25-30 minutes. This is a great tea to make early in the morning, allow to cool and then add desired fruit, herbs and ice before serving. It infuses beautifully and can be stored in the fridge for up to 2 days.

All our bodies are unique and different so if you suffer from any medical conditions, always consult your healthcare practitioner beforehand.


Special thanks to photographer, Samantha Lowe, and food-stylist, Christi Wasserman.


With love,




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