Rooibos Rosella Iced Tea

Rooibos Rosella Iced Tea

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  • 1 1/2 tablespoons rooibos tea
  • 1 tablespoon hibiscus flowers
  • 2 1/2 cups boiling water
  • 1 1/2 cups apricot nectar
  • Muscovado sugar, to taste


Combine rooibos and hibiscus in a large tea ball or reusable tea bag. Drop into boiling water, remove from heat and steep for 5 minutes. Remove tea ball and cool to room temperature. Stir in apricot nectar and add sugar if desired. Serve over ice.