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Rosehip & Hibiscus Mulled Infusion

Tea of the moment

Our absolute favourite for this time of year is our punchy Rosehip & Hibiscus Tisane blend. This organic, artisan made herbal tisane is both fruity and tart and a naturally deep ruby red colour which comes from the bright red sabdariffa Hibiscus flowers. Both roses and sabdariffa hibiscus originate from the middle east and this blend has been used there as a herbal infusion for many thousands of years. Called “Karkaday” in Arabic, there are Egyptian papyrus paintings dating back several thousand years depicting the making of these herbs into a health giving drink. This herbal blend came via spice and silk routes into Europe and has been drunk by Europeans for many hundreds of years. Both Rosehips and Hibiscus flowers are rich in Vitamin C, anthocyanidins and flavonoids making it ideal for this time of year to strengthen your immunity to winter ills and chills. We love to make a non-alcoholic mulled wine from this blend as its rich and fruity, yet sour flavour and deep red colour make it a perfect base. You can, of course, add some wine and brandy if you wish to.

Rosehip & Hibiscus Mulled Infusion

To make 3 litres:

  • 6 x tablespoons BE Spa Rosehip & Hibiscus Tisane
  • 2 x apple sliced into thin rounds with skin on
  • 3 x mandarins sliced into rounds with skin on
  • 1 x lemon sliced into rounds with skin on
  • Thumb sized piece of fresh ginger sliced thinly
  • 1 x cinnamon quill (or 1 x tsp powder)
  • 2 x bay leaf whole
  • 5 x cardamom pods whole
  • 1 x teaspoon coriander seed
  • 3 x star anise
  • 1 x tsp allspice whole (1/2 tsp powder)
  • Honey or sugar to taste
  • 3 litres of water
  • Large saucepan
  • Bottle of fruity red wine (optional)
  • Some good brandy (optional)

Place all the dry ingredients into the saucepan and pour on the water. Bring slowly up to a simmer gently for about 30 minutes with the lid on allowing the ingredients to gently infuse at a very low simmer until the mixture is a deep red colour and is fragrant from the spices. Turn the heat off and let the mixture sit for about 30 mins to infuse further, (the longer it infuses for the more flavour you will have). You can now add wine and brandy to taste if you wish to make this into a traditional mulled wine), reheat to drink but do not boil. If you prefer more sweetness you can substitute 1 litre of the water for 1 litre of apple juice instead, this works well if you add alcohol to balance out the acidity.

To buy Rosehip & Hibiscus Tisane click here

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