Rosehip and Hibiscus

Milled Rosehip and Hibiscus flowers are used to make this flowery, fruity and invigorating infusion, which is perfect as a summertime drink.

The Rosehip is the fruit of the Rose plant and is a reddish, orange colour and these fruit form after the plants have been pollinated in spring or early summer and become ripe by late summer. Rosehips are widely used in traditional English cooking and can be used to make tea, jelly, marmalade, wine, syrup, jam and soup. They can be eaten raw but only if the fine hairs (which can be used for itching powder) are removed in their entirety. It is also possible to produce a type of mead from Rosehips by fermenting them with honey and water.

Rosehips are one of the richest sources of Vitamin C continuing up to 1.3% L-ascorbic acid (the chemical derivation of Vitamin C). Dog roses tend to be cultivated to produce Rosehips. They are also known to contain carotenoids lycopene, zeaxanthin, lutein and beta-carotene, which are known to inhibit lipoprotein. Lipoproteins are involved in the transfer of fats around the body.

HibiscusåÊis part of the mallow family, Malvaceae and can also be called rose mallow. Hibiscus is also very high in its Vitamin C levels and its inclusion in this blend adds a delightful flavour to the Rosehip.

Infusions of Hibiscus are drunk all over the world from West-Africa to Mexico and Honduras, to India, Jamaica, Cambodia and Egypt. This blend can be served hot or cold. If serving cold the flavour can be further enhanced by adding lime juice, sugar or honey and ice-cubes.

Hibiscus has been cited in some medical studies to lower blood pressure and also contains anthocyanins which are attributed to reducing hypertension.

The blend has a refreshing, slightly sour taste and a beautiful ruby red colour. Fruity and floral, Rosehip and Hibiscus is 100% caffeine free and served hot is one of the most warming, refreshing drinks, particularly when you are feeling below par.

Ingredients: Rosehip (75%), hibiscus (25%).