Herb & Spice Features: Pink Rosebuds & Red Rosebuds + Petals

What better way to toast the arrival of summer than with cool and delicious iced teas!

Cold-Brew Darjeeling Rose Tea
This recipe uses rose simple syrup to add a bit of sweetness with a delicate floral note.
To make the tea:

1. Put loose tea into a pitcher, and cover with cool or room temperature water
2. Steep for 8-10 hours
3. Strain tea leaves out using a fine-mesh sieve or cheesecloth
4. Rinse pitcher out to remove any loose tea leaves, pour tea back into the pitcher, then add the simple syrup  **1 tsp. loose-leaf Darjeeling tea per 6-8 ounces of water

Pink Rosebud Simple Syrup:
Ingredients

• 1 cup filtered water
• 1 cup sugar
• 6 Tblsp. pink rosebuds

Preparation

1. Boil water
2. Take water off of heat, and add rosebuds
3. Steep rosebuds for 5 minutes, or until desired flavor is achieved, then discard rosebuds
4. Bring water back to a boil
5. Add sugar and stir until sugar dissolves
6. Let cool for 1 hour before storing. Can be kept refrigerated for up to a month

Caffeine-Free Hibiscus Rose Iced Tea
Want a botanical cooler without the buzz? Try this deep red blend of hibiscus, red rosebuds, and rose hips!
To make this tea:

1. Heat water to a boil
2. Pour water over herbs, cover, and let steep for 5 minutes or until desired strength
3. Add sweetener of choice (optional)
4. Cool in the refrigerator, and add ice to serve  **1 tsp. each of hibiscus flowers, red rosebuds, and seedless rose hips per 6-8 ounces of water