Roselle, Apple and Raisin Honey Tea

Why people make this tea

Fresh roselle — those brilliant deep-red calyces that look almost too beautiful to cook — brings both colour and function to this simple tea. Nourilo’s favourite combination is straightforward: roselle, fresh apple, raisins and a drizzle of honey. The result is a tea with a vivid ruby colour, a pleasant fruity tartness, and a long tradition of uses in Chinese food medicine — from supporting healthy blood lipids and blood pressure to improving the appearance of the skin with regular use. Dried roselle works equally well when fresh is not available, and is readily found at Chinese or Asian grocers, or online.

The science behind roselle (Hibiscus sabdariffa) has attracted considerable modern research attention, particularly around anthocyanins and organic acids that may support cardiovascular health. Nourilo doesn’t need the science to validate what generations of families already knew — but it is reassuring that the two bodies of knowledge point in the same direction.

Method

1. Peel, core and dice the apple.
2. Place roselle, apple and raisins in a pot (enamel, clay or glass). Add water.
3. Bring to a boil over medium heat, then simmer for 10 minutes.
4. Remove from heat and allow to rest for a few minutes.
5. Stir in honey to taste — add it after cooking, not while the liquid is boiling, to preserve its beneficial properties.
6. Serve warm or at room temperature. Eat the apple and raisins along with the tea.

Nourilo’s Tips

This tea can also be made with dried roselle if fresh is not available — dried works perfectly well. If you enjoy it regularly, Nourilo notes that within a few weeks you may notice a fresher, more even skin tone. Daily use is fine for most people; pregnant women should skip this tea entirely. Store unused cooked tea in the refrigerator (up to 2 days) and reheat gently.