Iced Marshmallow Root and Rose Honey Tea

An iced root infusion finished with a floral rose-and-honey syrup.

Ingredients

• Cut marshmallow root, enough to loosely fill one-third of a 475 ml jar
• Cool drinking water
• 80 ml culinary dried rose petals
• 240 ml freshly boiled water
• 240 ml honey
• Ice

Spoon measures: teaspoon = 5 ml; tablespoon = 15 ml. Australian 20 ml tablespoons need adjustment.

Method

1. Cover root with cool water in the jar, leaving about 2.5 cm headspace. Refrigerate for 4 hours, then strain.
2. Cover rose petals with boiled water. Steep 30 minutes, strain and cool promptly.
3. Stir honey into the rose liquid.
4. Fill a glass with ice. Add two parts root infusion and one part rose syrup, adjusting sweetness to taste.

Good to know

Prepare fresh, keep both liquids refrigerated and use the same day. Only use culinary rose petals. Honey is unsuitable for infants under 12 months. Source-based adaptation; not tested in-house.

Seek professional advice before drinking if pregnant, breastfeeding, taking medication or managing a health condition. Marshmallow root may affect oral medicine absorption; ask about suitable spacing.

Recipe basis: Growing Up Herbal. Instructions rewritten for Alpine Apothecary.

Herbs for this recipe

• Wildcrafted Marshmallow Root
• Rose Petals

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