I’m just pretending at this point that the weather has shifted, and I’m drinking Refreshing Rose and Hibiscus Iced Green Tea everyday like it’s going out of style. Can I get a witness?!? Okay, for most of the people, who don’t live in Oregon, the weather is starting to change. Warmer thoughts have saturated your minds. That’s why this green tea is on the blog today.
I tend to keep a jar of green tea in my fridge at all times in the Spring/Summer. It’s such a refreshing way to cool off and get a little bit of that caffeine I think we all NEEEED. Because I like to try new things, I like to have a different flavor every week. Sometimes it’s floral, like this one, and sometimes it’s infused with cucumbers and mint. It just really depends on the mood I’m in. This particular recipe is more of a treat and less of an everyday kind of drink, but whoa, it is as yummy as it is beautiful.
I bought some dried Hibiscus flowers a while ago to make this recipe for the blog, when I was ready for Winter to be over, but Spring was still months away. I like to look forward to things. Like, for instance, I’m looking forward to when baseball season is over and Daniel starts barbecuing again. THE BEST! I already have a few recipes on my mind for the blog that include his Q expertise. As I was saying, I usually buy my dried flowers from World Market or my local health food stores. They aren’t that hard to find, and are usually in the tea sections.
For green tea, I used a classic Japanese bagged green tea that is powdered with Matcha. Don’t use a green tea that has minty or lemongrass notes. Stick to the basics for this recipe. If you can’t find a green tea bag that has Matcha in it, add a teaspoon or two of Matcha to an already brewed batch of green tea and blend. It really makes it. In fact, even when I order iced green tea at Starbucks, I ask for them to add a scoop of Matcha to it. It gives it such a depth of flavor like, WHOA. However, it will look like toxic sludge #thejoker.
The pink-y sweetness you see in the drink is a simple syrup made out of sugar, water, dried rose peddles, and the dried Hibiscus flowers. It’s such a beautiful aroma when it all simmers together. I like to make the syrup separately so I can choose how much syrup I add to each drink. However if it doesn’t matter to you, just mix the green tea and simple syrup together, and stash it in you fridge for up to 5 days.
If you’re serving this to guests, it’s such a beautiful “wow factor” when the colors are all separated! It’s all about presentation. Don’t mind if I keep a batch of this tea in my fridge for the next 4 months. You’re more than welcome to come over and have a sip on the back porch with me. We will just let Daniel do the barbecuing, and we can talk about china patterns and sunscreen.
Refreshing Rose and Hibiscus Iced Green TeaPrint Recipe
- -For the green tea-
- 2 quarts water
- 5 bags Japanese green tea
- 2 teaspoons power Matcha
- -For the syrup-
- 1 cup water
- 1 cup sugar
- 6-8 dried Hibiscus flowers
- 1/4 cup dried rose petals
Boil the 2 quarts of water and steep with the green tea. Cool to room temperature, about an hour. Add in the Matcha and blend with an immersion blender.
For the syrup, add all ingredients together in a small saucepan over low heat and bring to a simmer. Stir every few minutes. The syrup is finished once it's reduced about half its volume, about 20-30 minutes.
Serve over ice and garnish with a few rose petals!