Orange Rosemary Iced Tea (Printable Version)
A vibrant, citrus-herb infused iced tea with fresh orange, rosemary, and ginger for a refreshing twist.
# Ingredients:
→ Tea and Herbs
01 -
3 black tea bags (Ceylon or English Breakfast preferred)
02 -
3 fresh rosemary sprigs
03 -
3 slices fresh ginger (about 5 g)
→ Citrus
04 -
Zest of 1 medium orange (about 2 g)
05 -
100 ml fresh orange juice, strained
→ Sweetener
06 -
15–30 g granulated sugar or preferred sweetener, adjusted to taste
→ Optional Garnish
07 -
Fresh orange slices
08 -
Rosemary sprigs
# Steps:
01 -
Bring 1 litre of fresh, filtered water to a gentle boil in a medium saucepan. Remove from heat and add the black tea bags, rosemary sprigs, and ginger slices. Steep for exactly 6 minutes without squeezing the tea bags to avoid bitterness.
02 -
While the tea is still hot, stir in the orange zest. Cover the pot and allow the aromatics to infuse for 3 to 4 minutes. Then, remove the tea bags, rosemary sprigs, and ginger slices using a slotted spoon.
03 -
Add the sweetener to the warm tea and stir until fully dissolved. Incorporate the strained fresh orange juice and taste to adjust sweetness if desired.
04 -
Allow the tea to cool to room temperature, then transfer to a pitcher and refrigerate until thoroughly chilled. Serve over ice, garnished with fresh orange slices and rosemary sprigs. Optionally, add a splash of sparkling water just before serving for a festive touch.
# Notes:
01 -
Use room temperature oranges to maximize juice yield. Prepare up to 24 hours in advance for better flavor integration. Avoid adding ice directly to hot tea to prevent cloudiness.
02 -
For a richer herb flavor, consider making a rosemary-infused simple syrup instead of plain sugar.