Beverage
Sri Lankan Tea with Guava and Rose (Rose-Guaava Iced Tea)
Original name: Sri Lankan Tea with Guava and Rose
About this dish
This fragrant iced tea is a love letter to Sri Lanka's tea country, where the finest black leaves meet tropical guava and delicate rose. It's a refreshing, lightly sweet brew that balances fruitiness with floral notes—perfect for warm afternoons or as a non-alcoholic party drink.
The recipe uses a double-steep method to extract maximum flavor without bitterness, and the guava adds natural sweetness and a subtle tang.
Ingredients
UK and US measurements are both included for every recipe.
Ceylon black tea leaves
other4 teaspoons
boiling water
liquid500 ml
Imperial measurement: 2 cups
ripe guava
fruit1 large (about 250 g)
Imperial measurement: 1 large
lime
fruit1, juiced (about 30 ml)
Imperial measurement: 1, juiced
food-grade rose water
liquid1 tablespoon
honey
liquid2 tablespoons (about 40 g)
Imperial measurement: 2 tablespoons
ice cubes
other2 cups
dried rose petals
herb2 tablespoons
Method
Steep the tea
5 minsPlace the Ceylon tea leaves in a heatproof pitcher or large measuring cup. Pour the boiling water over the leaves and let steep for 5 minutes. Do not stir, as this can release bitter tannins.
Muddle the guava
2 minsIn a small bowl, mash the guava flesh with a fork or muddler until pulpy. If the guava has many seeds, you can strain the pulp through a fine-mesh sieve to remove them, but a few seeds are okay.
Mix the flavorings
2 minsOnce the tea has steeped, remove the tea leaves (strain if needed). Stir in the guava purée, lime juice, rose water, and honey until the honey dissolves.
Chill and serve
3 minsFill four tall glasses with ice cubes and pour the tea mixture over the ice. Garnish each glass with a few dried rose petals and a thin slice of guava if desired. Stir gently and serve immediately.
Equipment
- Saucepan
- Pitcher
- Fine-mesh strainer
- Muddler or fork
Nutrition facts
Tips
- For a stronger guava flavor, use two small guavas instead of one large, and adjust the honey since guava sweetness varies.
- If you prefer a hotter drink, skip the ice and serve the tea warm, but the floral notes shine brighter when chilled.
- To make this ahead, brew the tea base (without ice) and refrigerate for up to 2 days, add ice just before serving.
Serving suggestions
- Serve over ice in tall glasses with fresh guava slices and rose petals. This tea pairs beautifully with light desserts like panna cotta or fruit tarts.
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Recipe by
Zeynep Yilmaz
Specialises in Turkish cuisineZeynep makes baklava with pistachios from her hometown of Gaziantep. She will tell you the exact village.
Describe yourself in three words: Proud, nutty, regionalist.