Iced Rose Tea

Beba SchlottmannBebalicious Leave a Comment

Here is a great recipe for Iced Rose Tea from The book of Afternoon Tea by Lesley Mackley:

Rose Petal Iced Tea. Photo by Um Safia

45g (1 ½ oz) Ceylon breakfast tea

1 litre (35 fl oz/4 ½ cups) lukewarm water

Sugar, to taste

Few drops rosewater, to taste

12 ice cubes

6 sprigs of mint

Fresh rose petals

Put tea in a bowl; pour over warm water and leave to stand overnight.  Strain tea into a large jug.  Stir in sugar and rose water to taste and add ice cubes.  Place a sprig of mint and a few rose petals in each of 6 glasses and pour the tea on top.  Serves 6.

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