Ingredients
Method
- Bring 6 cups of water to a boil. Remove from heat, add the white tea bags, and steep for 8–10 minutes. Squeeze the tea bags well, discard them, and let the tea cool completely.
- Add the cubed strawberries to a blender with ½ cup water, lemon juice, and honey. Blend until completely smooth.
- In a small saucepan, gently heat ½ cup water with sugar over low heat until dissolved — do not boil. Lightly crush the rosemary sprigs, add them to the warm liquid, remove from heat, and let infuse for 8–10 minutes. Strain and cool completely. (This is a concentrated aromatic addition, not a full-volume syrup.)
- In a large pitcher, combine the cooled white tea and strawberry puree. Slowly add the rosemary infused water while stirring, tasting as you go, until the herbal note is present but subtle.
- Refrigerate for at least 4 hours, ideally overnight, to fully develop flavor.
- Fill glasses with ice, pour over the chilled tea, and garnish with strawberry slices and fresh rosemary sprigs.
Notes
• Rosemary infused water is intentionally restrained — too much will overpower the drink.
• White tea is delicate; over-steeping kills its floral softness.
• For a sparkling version, replace ~200 ml of the finished tea with chilled club soda at serving.
• White tea is delicate; over-steeping kills its floral softness.
• For a sparkling version, replace ~200 ml of the finished tea with chilled club soda at serving.