Using two varieties of dried flowers, and water, this rose infusion is super simple to prepare. It has a lovely light perfume taste from the roses, and colour from the hibiscus. You can sweeten it to taste if you want to, with an orange blossom honey.
Head straight on to the Recipe For ♥ Rose Infusion ♥
Is tea always tea?
What we refer to as herbal teas, are actually infusions. This hot drink contains no camellia sinensis which is commonly known as tea. To make a herbal infusion, one can quickly pop a ready made ‘tea’ bag into boiling water. Or you can infuse your own concoction of herbs, spices and plants in hot water. A true tea can be black, green, white, yellow or oolong, and if you are interested, you can look at the water temperatures here to get the best from them. Chai (which is the Indian term for tea), is a combination of black tea and spices. In South Africa we have rooibos, which is an indigenous plant with amazing health benefits. This is brewed as a tea, and forms the base for many different flavourings. It is also now available in a cold brew, which is infused in cold water.
Rose Infusion
To make my rose infusions, I used dried rose buds. These have a concentrated perfume aroma, but do not offer up much colour. Keep in mind that you can use fresh rose petals in place of the food grade dried rose buds. But if you do, they must not have been sprayed with any pesticides. To add colour to my infusion, I used dried hibiscus flowers. This is the third infusion I made for a friend of mine who does not enjoy the taste of rooibos. I used the last of my rose buds for the recipe, and had planned on buying more from a spice stand that was at my local Mall. Sadly for both me, and the person who owned it, she is no longer there. This is a reflection of our economy as it is right now.
Take a look at this inspiring recipe for ♥ Rose Infusion ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Rose Infusion
Ingredients
- 500 mls water
- 20 dried rosebuds
- 1 g dried hibiscus flowers
Method
- Place the water, rose buds and hibiscus into a jug
- Place into the fridge overnight to allow the flavours to steep
- Strain and enjoy, sweetening to taste if necessary with orange blossom honey
See the links below for blog posts I published on January 7:
- 2024: The Girls Of Summer
- 2022: December 2021 Showcasing In My Kitchen
- 2019: Dried Apricots
- 2018: Line Of Fire
- 2016: Spiced Plum Sauce
- 2015: January 2015 Showcasing In My Kitchen
- 2014: Pane Tuscana | Tuscan Bread
- 2012: Chicken Noodle Soup
- 2011: Oyster Mushrooms For The Regional and Seasonal Challenge
I made a sorbet a few times with our neighbours’ roses (with their permission) and it was so beautiful in colour and flavour. I do enjoy floral dishes.
I need to try that!
Yes, I have heard and read about rooibos but do not think I have ever had the chance to taste it! Meanwhile your infusion has the most lovely colour – don’t think I do have dried blossoms in my vicinity . . . !
Rooibos is amazing, and I wish I could send you some 🙂
I love dried rose buds! The tea or infusion sounds wonderful with orange blossom honey :-))
thank you, hope you give it a try 🙂
Thank you for all the interesting information about infusions. I love the taste of rose so I would probably enjoy this infusion..
hope you try it 🙂
Hi Tandy, this sounds like an interesting concoction. Thanks for sharing your recipe.
my pleasure 🙂
I love a flowery concoction :=)
sherry
me too 🙂
The color came out so pretty. I also remember your rose syrup recipe from dry rose buds.
I am having issues writing comment on your posts from my computer so thought to try from phone. Let’s see.
I wonder why the comments won’t load??