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Recipe: Rose Hibiscus Cold Brew Herbal Tea

Posted by alexis siemons on

A bouquet of floral flavors just in time for Valentine’s Day with a cold brewed twist. New to cold brewing tea? Pop back to our Cold Brew Tea 101 post for all of the details. For those who want to skip ahead to the recipe, keep in mind that cold brewing teas unlocks smoother, sweeter flavors.

To make this naturally pink hued sip, add dried hibiscus flowers and dried rose petals to the infuser of our Flash Chill Iced Tea Maker, add cold water, and let it chill overnight in the fridge. Patience is all you need. When cold brewed, the refreshingly tart taste of the hibiscus flowers melds with the soothing floral notes of the dried rose petals. Just make sure that you are using rose petals intended for culinary use (and not those just for decoration).

Amplify the fruity, tart taste of the hibiscus flowers with subtly sweet (yet also tart) Pomegranate Molasses. We recommend sweetening to taste, but consider starting with a tablespoon to balance the flavors. Caffeine-free, you can sip on this brew from sunrise to sunset. And if you’re a mixologist at heart, we recommend doubling the rose and hibiscus quantity to make a concentrate that can be mixed with sparkling water or even a bit of lemon juice (for a play on pink lemonade).


Rose Hibiscus Cold Brew Herbal Tea


  • 6 tablespoons dried, culinary grade loose rose petals
  • 4 tablespoons dried hibiscus flowers
  • 7 ¾ cups water
  • pomegranate molasses syrup (we recommend Just Date)
  • Tools: Takeya Flash Chill Iced Tea Maker

Add Tea: Remove infuser from 2 Quart Takeya Flash Chill Iced Tea Maker. Add rose petals and hibiscus flowers into tea infuser with extender attached. Twist infuser into lid.

Cold Brew: Fill the Flash Chill Iced Tea Maker with 7¾ cups cold, filtered water. Lower tea infuser into water, seal lid airtight, shake for 60 seconds to kick-start the infusion, and cold brew in the refrigerator for 10-12 hours*

Serve & Store: When brewing is complete, lift tea infuser from the brewed herbal tea, place into infuser holder, twist to detach from lid. Seal lid airtight and store in the refrigerator until ready to serve. When ready to serve, fill a glass with ice. Twist the lid aligning the arrow on the handle with the pour spout and pour into the glass. Stir in 1 tablespoon pomegranate molasses (or more to taste) per glass.

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