Ceylon Rose + Honey Iced Tea Recipe

Recipe developed by Jordan Taylor, Salt and Light Kitchen


  • 3 cups water
  • 1 bag of Ceylon orange pekoe tea
  • 2 heaping tablespoons of honey
  • 1 to 2 teaspoons of rosewater
  • Lemon juice from about half a lemon
  • 1 packet of stevia (optional)




Bring 3 cups of water to a boil, then dunk the tea bag in the pot or use a loose leaf tea infuser and let it brew for 10 minutes. Infuse about 10-12 rose buds if you do not have rose water or want a stronger rose flavor.

After 10 minutes, gently scoop out the rosebuds and stir in two heaping tablespoons of honey. Of course, you can play with the ratios here depending on how sweet you like it. A packet of stevia will also take the sweetness up a notch if you don't want too much honey flavor.

Once you've stirred in the honey and it's fully dissolved, add a squeeze of lemon. I used about half of a meyer lemon for this particular batch, but regular lemon works just as well, and again, this is another area where you can adjust depending on how much lemon flavor you want. Next, add 1 to 2 tablespoons of rosewater. 

Stir it once more, then pour into a pitcher or individual glass jars and let it chill in the fridge. Drink it straight from the bottle or pour it over some ice.


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