Raspberry Moroccan Rose Iced Tea

 

 

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Got the original recipe from pineandcravebymackenzie.com. I didn’t have dried hibiscus, but I used some Moroccan organic dried rose petals that were featured in the Washington Apple Cake post.

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INGREDIENTS:

4 cups of Organic Frozen Berries (raspberry, strawberries, and blueberries)

3/4 cups raw honey or 3 tbsp. Organic Blue Agave Nectar plus 1 tbsp of Maple Syrup or you can use brown sugar to mix with 4 cups of boiling water to make a sugar syrup.

2 limes

Orange slices, raspberries, strawberries for garnish

Environmentally friendly bamboo skewers

1 cup edible, dried rose petals or hibiscus

 

PREPARATION:

1. In a medium saucepan over high heat, bring 4 cups of water to a boil. Stir in honey or Agave and maple syrup or sugar you have. Stir until melted or combined.

2. Remove from heat and add the rose petals like this picture below….

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3. While the rose petals is steeping, in a small saucepan over medium-low heat, heat the frozen raspberries, pressing the mixture using the potato masher like this in the picture below….

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4. Over a big bowl, set a big fine mesh strainer and pour the raspberry mixture, with the back of a large tablespoon, press as much thick juice as possible through it.

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5. Strain the already steeped rose petal tea on a fine mesh strainer, pour it on a large glass pitcher and add strained juice of 2 limes, add the strained and thick raspberry juice, add 2 cups of iced cold water. Refrigerate or just add ice cubes if ready to serve. You can pour some of this mixture onto an ice tray, that way you can used this cubed juice without any regret.

Mackenzie is very smart for inventing  this healthy iced tea. From time to time, we  may have urges to grab a soda, so this is much healthier and more refreshing alternative. I will definitely re-create this again for my guests this Thanksgiving Day!

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Another Sarap homemade drink! Thanks to Mackenzie from Peaches!!!

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