A graceful blend of sun-ripened peach and delicate roselle, lifted with a gentle sparkle. This refreshing iced tea balances soft fruit sweetness with a light floral tartness, creating a drink that feels both vibrant and refined — perfect for warm afternoons or elegant gatherings.
Prepare
Cook
Serving
Ingredients
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1 tablespoon dried roselle (hibiscus) petals or 1 hibiscus tea bag
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1 ripe peach, delicately thinly sliced (plus a few extra slices for garnish, if desired)
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A small handful of fresh mint leaves, lightly bruised to release their fragrance (with extra for garnish)
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1–2 teaspoons honey or preferred sweetener (optional, to taste)
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2 cups freshly boiled water
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1 cup chilled sparkling water, for a gentle effervescence
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Ice, for serving
Method
Infuse the Roselle
Bring 2 cups of water to a gentle boil. Pour the hot water over the dried roselle petals (or tea bag) and a few lightly torn mint leaves. Allow the mixture to steep for 5–7 minutes, until the infusion deepens into a rich ruby hue. Strain out the petals and mint, then set the tea aside to cool.
Balance the Flavours
While the tea is still warm, stir in a little honey or your preferred sweetener, if desired. This softens the natural tartness of the hibiscus and enhances the fruit notes of the peach.
Chill the Infusion
Once cooled slightly, transfer the tea to the refrigerator and chill for at least 30 minutes, allowing it to become beautifully crisp and refreshing.
Assemble the Drink
Fill a glass with ice and a few delicate peach slices. Pour in the chilled roselle-mint tea until the glass is about three-quarters full, then gently top with sparkling water, pouring slowly to preserve its lively effervescence.
Finish and Serve
Garnish with a fresh mint sprig and an extra slice of peach. Serve immediately while cool, sparkling, and wonderfully vibrant.
Helpful Tips
Serve the infusion in an elegant pitcher or glass dispenser, allowing guests to finish their own glasses with a splash of sparkling water and a few slices of fresh fruit. It creates a charming, interactive touch while keeping the drink bright, lively, and perfectly effervescent.
Print & Share
Sparkling Orchard Peach & Roselle Tea
Ingredients
Method
-
Bring 2 cups of water to a gentle boil. Pour the hot water over the dried roselle petals (or tea bag) and a few lightly torn mint leaves. Allow the mixture to steep for 5–7 minutes, until the infusion deepens into a rich ruby hue. Strain out the petals and mint, then set the tea aside to cool.
-
While the tea is still warm, stir in a little honey or your preferred sweetener, if desired. This softens the natural tartness of the hibiscus and enhances the fruit notes of the peach.
-
Once cooled slightly, transfer the tea to the refrigerator and chill for at least 30 minutes, allowing it to become beautifully crisp and refreshing.
-
Fill a glass with ice and a few delicate peach slices. Pour in the chilled roselle-mint tea until the glass is about three-quarters full, then gently top with sparkling water, pouring slowly to preserve its lively effervescence.
-
Garnish with a fresh mint sprig and an extra slice of peach. Serve immediately while cool, sparkling, and wonderfully vibrant.
Notes
Discover more from Hartwell Kitchen with Flora Ashbury
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