Peach Roselle Sparkling Iced Tea – Fruity, Floral, and Perfectly Fizzy!

If you’re looking for a drink that’s fruity, fizzy, and just the right amount of fancy, this Peach Roselle Sparkling Iced Tea hits all the right notes!

Pour it over ice, add a peach slice or two, and suddenly your afternoon feels a whole lot more fun!

Why You Will Love This Recipe

• It’s sparkling! The fizzy finish adds a playful twist that makes every sip feel a little celebratory.
• No artificial stuff needed: Made with real fruit and herbal tea—flavorful, colorful, and clean.
• Gorgeous presentation: That deep ruby-pink hue with peach slices floating on ice looks stunning in a glass.
• Easy to make ahead: Brew the tea and prep the fruit in advance—just add sparkling water when ready to serve.
• Boosts hydration with flavor: A fun and flavorful way to drink more fluids without relying on plain water.
• Rich in antioxidants: Both roselle and peach are packed with natural compounds that support wellness.
• Perfect party drink: Serve it in a pitcher or dispenser and let guests top theirs with fizz and fruit.

Ingredients

Every ingredient in this Peach Roselle Sparkling Iced Tea plays a part in creating its refreshing flavor and beautiful look.

The dried roselle petals (also known as hibiscus) are what give the tea its rich pink-red color and tangy, slightly floral flavor.

If you’re using a hibiscus tea bag, make sure it’s a pure blend without added flavors so you get that bold, clean taste. The color is part of the charm here, so quality matters—older petals or overly processed tea won’t give you that deep ruby tone.

Peaches bring in the sweetness and mellow summer flavor that balances out the tartness of the roselle.

Go for ripe, fragrant peaches—ones that give just a little when you press them. You can slice them thin for more surface area, which lets their flavor seep into the tea and makes the glass look extra pretty.

If fresh peaches aren’t in season, you could use frozen slices, just thaw them a bit first.

Mint is an optional but highly recommended addition. It adds a cool, crisp layer of flavor that pairs beautifully with both the peach and roselle.

Use fresh mint leaves that are bright green and aromatic. A few leaves steeped with the tea and a sprig on top as garnish is enough to give it that fresh kick without overwhelming the drink.

Honey is there for balance. Hibiscus can be tart, and depending on your peach, you may want a little sweetness.

Go with a light, floral honey or use maple syrup or agave if that’s what you prefer. Always add it while the tea is still warm so it blends in easily. Or skip it entirely if you enjoy more of a tart, natural taste.

Sparkling water is the final touch. It brings that refreshing fizz and makes the drink feel more festive.

Choose plain sparkling water with no added flavor so it doesn’t compete with the tea. You’ll pour it in at the end, cold and slowly, to keep the bubbles lively and the color layers separate.

Ingredients:

• 1 tablespoon dried roselle (hibiscus) petals or 1 hibiscus tea bag
• 1 ripe peach, thinly sliced (plus extra for garnish if you like)
• A few fresh mint leaves (plus extra for garnish)
• 1 to 2 teaspoons honey or sweetener (optional)
• 2 cups hot water
• 1 cup cold sparkling water
• Ice

How to Make Mango Rose Sunrise Tea

Instructions:

1. Brew the roselle tea: Boil 2 cups of water, then pour it over the dried roselle petals (or tea bag) and a few torn mint leaves. Let it steep for about 5 to 7 minutes until it turns a deep, ruby red. Strain out the petals and mint, then set it aside to cool.
2. Sweeten to taste: While the tea is still warm, stir in a bit of honey or your favorite sweetener—just enough to balance out the tartness of the hibiscus. This step is totally up to you and can be skipped if your peach is nice and ripe.
3. Chill it down: Once the tea has cooled, stick it in the fridge for at least 30 minutes to get it nice and cold. It’ll taste way better this way, especially when paired with the bubbles.
4. Build the drink: Fill a glass with ice and a few peach slices. Pour the chilled roselle-mint tea until the glass is about three-quarters full. Then gently top it off with sparkling water—pour slowly so the layers and fizz stay separate and crisp.
5. Garnish and serve: Finish with a mint sprig and another peach slice if you’re feeling it. Serve right away while it’s cold, fizzy, and full of life.

Additional Tips & Variations

• Add a splash of fresh lime juice to brighten the flavor and enhance the tartness of the roselle—especially refreshing on hot days.
• Use white peaches or nectarines for a slightly different flavor and a lighter color contrast in the glass.
• Make it a mocktail by adding ginger syrup or a few slices of fresh ginger to the steeping tea for a subtle spicy kick.
• Swap sparkling water for chilled tonic or lemon soda if you want a sweeter, punchier version for parties or a more cocktail-like feel.
• Blend the peach into a purée and add a spoonful to the bottom of the glass for a thicker, fruitier version with texture.
• Top with sparkling rosé or prosecco instead of sparkling water for an easy brunch cocktail.
• Serve it in a clear pitcher with peach slices and mint floating inside for a beautiful party drink that doubles as table decor.