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Rosemary Lemon Cold Brew Black Tea

Ultra-smooth cold brew black tea infused with fresh rosemary and bright lemon peel, lightly sweetened with honey and finished with gentle citrus acidity. Clean, aromatic, and beautifully restrained — botanical iced tea with an adult edge.

rosemary lemon cold brew black tea served over ice with lemon peel and rosemary sprig

Prep Time : 10 min

Brew Time : 8–12 hr

Servings : 8

Prep Time :

10 min

Brew Time :

8–12 hr

Servings :

8

Ingredients

Cold Brew Black Tea Base

• 1.65 L cold filtered water


• 6 black tea bags (Ceylon or light breakfast tea) — this one on Amazon

Botanical & Citrus Flavoring 

•  1 large rosemary sprig (about 12–15 cm)


• 2 strips lemon peel (yellow part only, no white pith)


• 2–3 Tbsp mild honey, to taste — this one on Amazon


• 1–2 Tbsp fresh lemon juice, for light acidity

Wet Batter 

•  Ice


• Fresh rosemary sprigs


• Lemon peel twists

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Directions

  1. Cold Brew the Black Tea
     Add the black tea bags to the cold water in a large pitcher. Cover and refrigerate for 8–12 hours. Remove the tea bags without squeezing. The tea should be smooth and clean, never bitter.
  2. Prepare the Rosemary
     Rinse the rosemary and gently clap it between your hands to release aroma. Do not chop or bruise aggressively — rosemary turns medicinal fast.
  3. Infuse the Rosemary
     Add the rosemary sprig to the cold brew tea. Refrigerate and let infuse for 6–8 minutes only, just until a clear piney–herbal aroma develops. Remove promptly to avoid harsh notes.
  4. Add Lemon Aroma
     Add the lemon peel strips and let infuse for 5 minutes, then remove. This step is purely aromatic — no acidity yet.
  5. Sweeten Lightly
     Stir in 2 tablespoons of honey until fully dissolved. Taste and add up to 1 additional tablespoon only if needed. The drink should stay dry and structured.
  6. Add Gentle Acidity
     Stir in 1 tablespoon lemon juice. Taste and add up to 1 additional tablespoon only if needed. This is a correction, not a base.
  7. Chill
     Refrigerate for 1–2 hours until fully cold and integrated.
  8. Serve
     Fill glasses with ice, pour over the chilled rosemary lemon cold brew black tea, and garnish with a fresh rosemary sprig and a twist of lemon peel.

*Notes : 

  • Cold brew is non-negotiable here — hot-brewed black tea plus rosemary is a disaster.
  • Rosemary must be short contact only; longer steeping tastes like pine cleaner.
  • Lemon peel gives elegance; lemon juice gives structure — do not swap roles.
  • Honey is a rounding tool, not a sweetener.
  • Best enjoyed within 24 hours for peak aroma.

Nutrition Facts 

( per ~200 ml serving )

Calories

~35 kcal

Protein

 0 g

Fat

0 g

Carbs

~8 g

Calories

~35 kcal

Protein

 0 g

Fat

0 g

Carbs

~8 g

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rosemary lemon cold brew black tea served over ice with lemon peel and rosemary sprig

Rosemary Lemon Cold Brew Black Tea

Ultra-smooth cold brew black tea infused with fresh rosemary and bright lemon peel, lightly sweetened with honey and finished with gentle citrus acidity. Clean, aromatic, and beautifully restrained — botanical iced tea with an adult edge.
Print Recipe Pin Recipe
Prep Time 10 minutes
brew time 12 hours
Total Time 12 hours 10 minutes
Servings: 8
Course: Drinks
Calories: 35
Ingredients Method Notes

Ingredients
  

COLD BREW BLACK TEA BASE
  • 1.65 L cold filtered water
  • 6 item black tea bags Ceylon or light breakfast tea
BOTANICAL & CITRUS FLAVORING
  • 1 sprig fresh rosemary large; 12–15 cm
  • 2 strips lemon peel yellow part only; no white pith
  • 2-3 tbsp mild honey to taste
  • 1-2 tbsp fresh lemon juice for light acidity
TO SERVE
  • item ice
  • item fresh rosemary sprigs
  • item lemon peel twists

Method
 

  1. Add the black tea bags to the cold water in a large pitcher. Cover and refrigerate for 8–12 hours. Remove the tea bags without squeezing. The tea should be smooth and clean, never bitter.
  2. Rinse the rosemary and gently clap it between your hands to release aroma. Do not chop or bruise aggressively — rosemary turns medicinal fast.
  3. Add the rosemary sprig to the cold brew tea. Refrigerate and let infuse for 6–8 minutes only, just until a clear piney–herbal aroma develops. Remove promptly to avoid harsh notes.
  4. Add the lemon peel strips and let infuse for 5 minutes, then remove. This step is purely aromatic — no acidity yet.
  5. Stir in 2 tablespoons of honey until fully dissolved. Taste and add up to 1 additional tablespoon only if needed. The drink should stay dry and structured.
  6. Stir in 1 tablespoon lemon juice. Taste and add up to 1 additional tablespoon only if needed. This is a correction, not a base.
  7. Refrigerate for 1–2 hours until fully cold and integrated.
  8. Fill glasses with ice, pour over the chilled rosemary lemon cold brew black tea, and garnish with a fresh rosemary sprig and a twist of lemon peel.

Notes

  • Cold brew is non-negotiable here — hot-brewed black tea plus rosemary is a disaster.
  • Rosemary must be short contact only; longer steeping tastes like pine cleaner.
  • Lemon peel gives elegance; lemon juice gives structure — do not swap roles.
  • Honey is a rounding tool, not a sweetener.
  • Best enjoyed within 24 hours for peak aroma.