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rosemary grapefruit white tea cooler served over ice with grapefruit wedges and rosemary

Rosemary Grapefruit White Tea Cooler

 Elegant iced white tea infused with bold rosemary aroma and bright grapefruit acidity. Lightly sweetened with honey, crisp and botanical — a refined summer cooler with clean structure and adult character.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8
Course: Drinks
Calories: 35
Ingredients Method Notes

Ingredients
  

  • 1.65 L water
  • 6 item white tea bags Pai Mu Tan or White Peony
  • 1 sprig fresh rosemary large; 12–15 cm
  • 180 ml fresh grapefruit juice strained; pink or white
  • 2-3 tbsp mild honey to taste
  • item ice
  • item grapefruit wedges
  • item fresh rosemary sprigs

Method
 

  1. Heat the water to 75–80°C (167–176°F), do not boil. Add the white tea and steep for 3–4 minutes. Remove the tea bags or strain the leaves and let the tea cool to lukewarm.
  2. Gently clap the rosemary sprig between your hands to release aroma, then add it to the warm tea. Let infuse for 6–8 minutes only, just until a clear, assertive rosemary aroma develops. Remove the rosemary promptly to avoid piney or medicinal notes.
  3. While the tea is still warm, stir in 2 tablespoons of honey until fully dissolved. Taste and add up to 1 additional tablespoon only if needed. Let the tea cool to room temperature.
  4. Stir in the fresh grapefruit juice. This is the sole source of acidity in the drink, so adjust carefully — it should taste bright and structured, not sharp.
  5. Refrigerate for 1–2 hours until fully cold and integrated.
  6. Fill glasses with ice, pour over the chilled rosemary grapefruit white tea cooler, and garnish with grapefruit wedges and a fresh rosemary sprig.

Notes

  • Rosemary must be bold but clean — longer infusion turns piney and medicinal.
  • Grapefruit provides all acidity; do not add lemon or lime.
  • Use mild honey so the botanical profile stays clear and focused.
  • Best enjoyed within 24 hours for peak aroma and brightness.