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Serves 6  Prep 15 mins  Cook 30 mins


  • 2 tbsp dried hibiscus flowers
  • 4 rooibos teabags
  • 1 cup (250ml) pomegranate juice
  • 1 cinnamon stick
  • 4 cardamom pods, crushed
  • Honey to sweeten
  • 1 orange, cut into 7 thin slices
  • Extra cinnamon sticks to serve



  1. Combine the hibiscus flowers, rooibos tea bags, pomegranate juice and 4 cups of water in a medium sized saucepan over a high heat and bring to a boil.
  2. Reduce heat to a simmer. Add cinnamon stick, cardamom and 1 slice of orange rind. Place lid on top and simmer for 30 minutes.
  3. Remove tea bags and strain tea into teapot to remove all spices.
  4. Sweeten with honey as desired and serve tea with orange slices and cinnamon sticks.

 Serve in Maxwell & Williams' Teas & C'S Isfara Cup & Saucer

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