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The rosehip and hibiscus give it just enough tartness to keep the boysenberry from being cloying, and it’s turned into my go-to iced tea base this week. I brew a big pitcher in the morning and it stays bright and fruity even after a few hours over ice.

After a long day, nothing hits the spot like a cup of this boysenberry tisane—the hibiscus and orange peel give it just the right tangy kick. I've been brewing it hot and then pouring it over ice, and it keeps that mellow sweetness without turning bitter.

I was making iced tea all summer and this blend is perfect for that—the boysenberry and hibiscus give it a deep berry tang without any bitterness. The apple pieces and orange peel really round out the sweetness, so it doesn't need sugar at all.