Caffeine-Free Citrus Honey Rooibos Iced Tea

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 8 oz / 240 ml each)
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes (including chilling)

Quick Ingredients

• 6 cups (1.4 L) water, divided
• 6 rooibos tea bags, or 6 tsp (12 g) loose-leaf rooibos
• 1/3 cup (110 g) runny honey
• 1 medium orange, thinly sliced
• 1 medium lemon, thinly sliced
• 3–4 cups (about 500 g) ice cubes
• Small pinch fine sea salt (optional)
• Fresh mint sprigs for garnish (optional)

Do This

• 1. Bring 4 cups (960 ml) water to a boil, then remove from heat.
• 2. Add rooibos tea, cover, and steep 7–10 minutes for a strong, deep amber brew.
• 3. Remove tea bags or infuser; while tea is hot, stir in honey and a pinch of salt until fully dissolved.
• 4. Stir in remaining 2 cups (480 ml) cold water to cool slightly; let stand 10–15 minutes at room temperature.
• 5. Add orange and lemon slices to a pitcher, pour in the warm tea, and chill until very cold, at least 1 hour.
• 6. To serve, fill glasses with ice and a few citrus slices, then pour over the chilled rooibos tea; garnish with mint if using.

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Why You’ll Love This Recipe

• Caffeine-free but full of flavor, thanks to robust rooibos and bright fresh citrus.
• Lightly sweetened with honey for a smooth, floral sweetness instead of sharp sugariness.
• Make-ahead friendly: brew a big batch and keep it chilled for easy sipping all week.
• Simple ingredients, minimal equipment, and endlessly customizable with spices or herbs.

Grocery List

• Produce: 1 medium orange, 1 medium lemon, fresh mint (optional)
• Dairy: None
• Pantry: Rooibos tea (bags or loose leaf), honey, fine sea salt (optional), ice

Full Ingredients

For the Rooibos Tea Base

• 4 cups (960 ml) water, for brewing
• 2 cups (480 ml) cold water, to dilute and cool
• 6 rooibos tea bags, or 6 tsp (12 g) loose-leaf rooibos tea in an infuser
• 1/3 cup (110 g) runny honey, plus more to taste
• Small pinch (about 1/16 tsp) fine sea salt (optional, enhances flavor)

For the Citrus

• 1 medium orange, well-scrubbed and thinly sliced (about 8–10 slices)
• 1 medium lemon, well-scrubbed and thinly sliced (about 8–10 slices)

To Serve

• 3–4 cups (about 500 g) ice cubes
• Fresh mint sprigs, for garnish (optional)

Step-by-Step Instructions

Step 1: Bring the Water to a Boil

Pour 4 cups (960 ml) water into a medium saucepan and place over medium-high heat. Bring the water just to a rolling boil, 212°F / 100°C. As soon as it boils, turn off the heat. Using freshly drawn, cold water (ideally filtered) helps the tea taste clean and bright, so start with good water if you can.

Step 2: Brew a Strong Rooibos Concentrate

Add the rooibos tea bags to the hot water, or place loose-leaf rooibos in a fine-mesh infuser and submerge it fully. Cover the pot with a lid to keep in the heat and aroma. Let the tea steep for 7–10 minutes. Aim for about 8 minutes for a full-bodied, deep red-amber brew that will still taste vivid once chilled and diluted with ice. Avoid steeping beyond 10 minutes, as rooibos can start to taste slightly medicinal if over-extracted.

Step 3: Sweeten the Hot Tea with Honey

Remove the tea bags or infuser, pressing them gently against the side of the pot with the back of a spoon to release extra flavor without squeezing too hard. While the tea is still very hot, add the honey and a small pinch of fine sea salt, if using. Stir slowly but thoroughly until the honey is completely dissolved and the tea looks clear again. Taste a spoonful (carefully, it will be hot): it should taste a touch sweeter than you ultimately want, because chilling and ice will soften the sweetness. Adjust with an extra teaspoon or two of honey if you prefer.

Step 4: Cool and Dilute the Concentrate

Stir in the remaining 2 cups (480 ml) of cold water. This both cools the tea slightly and brings it to the perfect strength for iced tea. Let the sweetened rooibos sit uncovered at room temperature for 10–15 minutes to release some steam and prevent it from going into the fridge piping hot, which can create a cloudy brew. Meanwhile, slice your orange and lemon into thin, even rounds, removing any seeds so they do not add bitterness.

Step 5: Add Citrus and Chill Until Cold

Place the orange and lemon slices in a large heat-safe glass pitcher. Gently pour the warm rooibos-honey mixture over the citrus slices. Use a long spoon to push the slices down so they are mostly submerged and begin infusing the tea with their fragrant oils and juices. Allow the mixture to come to room temperature, another 10–15 minutes, then transfer the pitcher to the refrigerator. Chill until thoroughly cold, at least 1 hour and up to 24 hours. The longer it sits, the more pronounced the citrus flavor will become. If you plan to store it longer than 24 hours, you can strain out the citrus slices to prevent the rind from adding too much bitterness.

Step 6: Serve Over Plenty of Ice

When you are ready to serve, fill tall glasses with ice cubes. Add a few orange and lemon slices from the pitcher to each glass for a sunny, colorful look. Pour the chilled citrus–honey rooibos tea over the ice, leaving a little room at the top of each glass. Garnish with a sprig of fresh mint if you like, gently rubbing it between your fingers first to release its aroma. Give each glass a quick stir and taste; if anyone prefers a sweeter drink, you can stir in a teaspoon of honey or simple syrup directly into their glass until dissolved. Serve immediately, while the tea is icy-cold and refreshing.

Pro Tips

• Use good water. If your tap water has a strong taste, use filtered or bottled water; it makes a big difference in a simple drink like this.
• Steep, do not over-steep. Rooibos is forgiving but can become slightly medicinal if steeped too long. Aim for 7–10 minutes, tasting at 8 minutes.
• Sweeten while hot. Honey dissolves best in hot liquid. Once the tea is chilled, it is harder to dissolve, so get it all in and adjusted before refrigerating.
• Control the citrus intensity. For a lighter citrus note, remove the orange and lemon slices after 2–3 hours. For a bolder, almost lemonade-like flavor, leave them in up to 24 hours.
• Keep it clear. Let the tea cool slightly before refrigerating, and avoid shaking the pitcher; this helps prevent cloudiness and keeps the color jewel-clear.

Variations

• Sparkling Citrus Rooibos Spritzer: Fill a glass halfway with the chilled tea, add ice and citrus slices, then top with chilled sparkling water. Gently stir and serve for a bubbly, lighter version.
• Ginger-Citrus Rooibos: Add 6–8 thin slices of fresh ginger to the pot along with the rooibos in Step 2. Steep as directed, then strain out the ginger with the tea. The result is a gently spicy, warming note that pairs beautifully with honey and citrus.
• Spiced Winter Rooibos: Add 1 cinnamon stick and 3–4 whole cloves with the rooibos in Step 2. Remove the spices after steeping. This gives a cozy, mulled-tea profile that still drinks beautifully over ice.

Storage & Make-Ahead

Store the finished citrus–honey rooibos iced tea in a covered pitcher or jar in the refrigerator for up to 4 days. For the best flavor, keep the citrus slices in the tea for no more than 24 hours; after that, strain them out and store them separately or discard to avoid developing a slightly bitter edge from the peels. You can also make a stronger concentrate by using 8 tea bags (or 8 tsp loose leaf) and only 4 cups (960 ml) water, then diluting with ice or cold water just before serving. This is handy if fridge space is limited or you want to bring the concentrate to a gathering and finish it on site.

Nutrition (per serving)

Approximate values per 1 of 6 servings (about 8 oz / 240 ml, including a bit of citrus): about 60 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 5 mg sodium; 17 g carbohydrates; 0 g fiber; 16 g sugars; 0 g protein. These values will vary slightly based on how much honey you use and how juicy your citrus is.