The days are getting warmer, but the nights are still chilly. And such a change in daily temperature can still lead to illness and feeling tired. So one of my favorite rituals in the Spring is to buy my favorite tea ingredients from Mountain Rose Herbs so I can make this Hibiscus Raspberry Tea. This herbal tea is caffeine free and is loaded with Vitamin C and beta-carotene. I admit that I add a dash of honey for sweetness and sometimes I’ll also add a cinnamon stick. And this tea is delicious hot or cold.
For those of you new to this series, Sarah Munro, the heroine in ONE DARK WISH, the second book in the Deadly Force series, is an 18th century historian who inherited a collection of colonial-era herbal and homeopathic remedies. And, in this blog space, I’ve been sharing her recipes with you all. I’m adding this recipe to this collection because hibiscus, raspberry, and rose leaves are filled with Vitamin C which can help boost your immune system this time of year. Hibiscus is also a natural diuretic and a natural source of iron, two things to consider when looking at your overall dietary needs.
Note: I am not an affiliate of Mountain Rose Herbs. I just love their website and buy most of my herbs and other special ingredients from them.
Ingredients:
- 1 cup dried red raspberry leaf
- 1⁄2 cup dried hibiscus calyx
- 1⁄2 cup dried rose petal
- 1⁄2 cup dried marshmallow root
- 1⁄4 cup dried orange peel
- Sterilized glass jar with a tight-fitting lid
- honey for sweetness (optional)
- cinnamon stick (optional)
Directions for Hibiscus Raspberry Tea
- In a large bowl, mix together all of the herbs and then pour them into the sterilized jar. If you store them properly, the tea mixture can be stored for up to a year but I do think the quality begins to go down after six months.
- To make one serving of hot tea, bring 1 cup of water to a boil.
- Meanwhile, put 2 Tablespoons of the dried tea blend into a tea ball and place into a mug. Once the water boils, pour over the tea ball in the mug.
- Brew for up to 4 minutes and remove the tea ball.
- Add a dash of honey and/or a cinnamon stick (if preferred) and enjoy!
- To make iced tea, use four cups of water to 1/2 cup of dried tea leaves. You can either heat the water for a hot brew that you then allow it to cool. Or use room temperature water, but that needs to brew for at least 8 hours. Strain out the leaves before serving over ice. If you want to add honey, use the hot water method and add it when you pour the hot water over the tea leaves. Store the leftover iced tea in the fridge for up to 24 hours.
IMPORTANT DISCLAIMER ABOUT WILD PLANTS, FORAGING, AND MAKING HERBAL REMEDIES:
I am not a medical professional and nothing written on this blog is medical advice. None of my statements have been evaluated by the FDA (I am legally required to give you this disclaimer).
It is important to do your due diligence before foraging, harvesting, and/or consuming any type of medicinal plant.
- If you are taking any medications, talk to your doctor about any potential drug interactions.
- If you are allergic to anything, make sure whatever you are foraging is not in the same family. Example: While dandelions are typically considered safe, those who are allergic to ragweed, latex, daisies, or any other plants in the same or similar families, may not be able to consume dandelion.
Always research potential side effects, dosage recommendations, and how to properly prepare and consume each medicinal plant.
Always make sure you are foraging what you believe to be. Fully prepare and study the anatomy before harvesting wild plants.
Always make sure your kitchen/work area is clean and that all materials are sterilized.
Do not forage plants from areas that have been sprayed within the past 2 years at the very least.
I am not legally or morally responsible for the health of any of my readers. Please do your own research!
