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Hibiscus Iced Tea with Homemade Rosemary Simple Syrup

Heather Barnes

Austin, Texas





o 1-quart sized jar o 4 tsp hibiscus flowers o 1 quart boiling water o 4 tsp rosemary simple syrup o A squeeze of fresh lemon

Rosemary Simple Syrup

o 4 sprigs of freshly cut rosemary o 1 cup of sugar o 1 cup of water


  • Pour boiling water over 4 tea spoons of hibiscus flowers in a quart-sized jar. Let steep for five minutes.

  • Strain out the flowers and stir in 4 teaspoons of rosemary simple syrup or until the sweetness is desired. Squeeze in a fresh lemon and pour over edible floral ice cubes. Garnish with a rosemary sprig!

Rosemary Simple Syrup

  • In a medium saucepan, bring sugar and water to a slow boil. Whisk until dissolved. Remove from the heat and add in sprigs of rosemary. Cover and let steep for 30 minutes.

  • Strain out rosemary, and pour it into a glass bottle. I keep mine refrigerated and use in mocktails or to sweeten tea!

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