This ruby, deep velvety drink is not only delectable and a candy to look at but it’s highly medicinal, too. You can easily make it at home. Hibiscus is very high in vitamin C, lowers blood pressure, it’s anti-inflammatory and helps the immune system. Rosebuds are astringent and help heal the G.I. mucosa. Rosemary is a brain booster. Cardamom it’s a carminative (helps with gas).

Hope you try it! I buy all my herbs on Amazon, organic from either Starwest (see my recommendations below) or Frontier.

This infusion is strong, almost like a concentrate. You don’t need a lot to enjoy! Replace honey with stevia or monk fruit if avoiding sugar.

Hibiscus Rose Cooler
Prep time
Cook time
Total time
Equipment: Strainer and large glass bowl
Recipe type: Dessert
  • ⅔ cup dried hibiscus flower
  • ½ cup rosebuds
  • 1 tablespoon dried rosemary or 1 sprig fresh rosemary
  • 10 cardamom pods, crushed
  • 1 quart plus one cup hot water
  • ¼ cup raw local honey
How To Make
  1. Place all the herbs in a large glass bowl. Mix well and pour hot water over, and let steep for 2 hours, or longer but not exceeding 12 hours.
  2. Once done steeping, strain the liquid and add honey. Serve over ice or with sparkling water.
Storage: Keep refrigerated and consume within a month.

Looking for ingredients? Here are a few recommendations:

Dried Hibiscus | Starwest Botanicals

Rosebuds | Starwest Botanicals


This brightly-hued beverage is as medicinal as it is delicious. You can find more recipes like it in my cookbook, Cooking For Hormone Balance, with over 125 easy, delicious recipes to nourish your body and balance your hormones without calorie restriction or deprivation.

All of the recipes are based on twenty hormone-supporting superfoods and twenty hormone-supporting super herbs—with modifications for Paleo, Paleo for Autoimmunity (AIP), anti-Candida, and low-FODMAP diets. Get the cookbook here.