For the past few years I have grown to love Iced tea and recently I was introduced to this yummy mix of rose syrup which is a huge hit every Ramadan.
There’s nothing more that says summer and Ramadan to me then Iced tea! This is a thirst quencher and will provide you with the perfect fuel for all those lazy summer afternoons ahead of us.
Rose Syrup Iced Tea for 1
2 rooibos tea bags
1 cup of boiling water
1 tbsp sugar
1/2 lemon
4 tbsp rose syrup
1 cup of iced water
- Place tea bags into your cup. Pour boiling water over your tea bags and stir in sugar until dissolved.
- Microwave you ½ lemon for about 30 seconds, to release the juices, then scope out the pips and squeeze the juice into the cup of tea. Allow the lemon to steep for 5 minutes.
- Remove teabags and the ½ lemon, scraping out the flesh and adding it to the tea. You may choose to keep your tea pulp free, in which case just omit the last step.
- Add rose syrup to the tea, stirring the combine, and then fill your cup with cold water. Chill before sipping.
Natasha Syed is the dynamic Editor-in-Chief of British Muslim Magazine, the UK’s premium Travel & Lifestyle publication catering to Muslim audiences. With a passion for storytelling and a keen eye for celebrating diverse cultures, she leads the magazine in curating inspiring content that bridges heritage, modern luxury, and faith-driven experiences.
Under her leadership, British Muslim Magazine continues to set the standard for authentic, and engaging trusted narratives, making it the go-to source for Muslim traveler's and lifestyle enthusiasts across the UK and beyond.
