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Blog Categories: Flowers

Floral Flavors

Posted 06/03/2016


With spring finally in full bloom, keep yourself cool and experience the unique properties of floral refreshment! There’re a variety of flowers capable of infusing intoxicating aromas, colors, and flavors into your favorite drink. Three of the more popular ones Spice & Tea Merchants carries are hibiscus, lavender, and rose. Below are recipes for agua de jamaica (hibiscus tea), lavender lemonade, and rose syrup. Give them a whirl, and then experiment to see what exciting combinations you can come up with!

As a side note, the recipes below mainly pair flowers with a citrus, but other fruits like blueberries, cherries, peaches, plums, and strawberries may be thrown into the mix.

[We like to use our honey granules in recipes, but regular honey or sugar may be substituted…especially our flavored sugars.]


Agua de Jamaica (Hibiscus Tea)
Popular in the Caribbean, Central America and Mexico, this drink features hibiscus. The end result is a brew that’s deep red, cranberry-like, and has a sweet-tart flavor.

2 Quarts Water
1 Ounce Dried Hibiscus Flowers
1 Cup Honey Granules
4 TSP Lime Juice (about 1 large lime)
Garnish: A fresh lime wedge
Optional: For a spiced version, add the following spices while dissolving the sugar.
   2 Ceylon Cinnamon Sticks
   4 Allspice Berries, Whole

1. Put one quart water and the honey granules in a saucepan (add spices, if using).

2. Bring to a near boil and stir to dissolve honey granules. Remove from heat.

3. Add the dried hibiscus flowers and let steep about an hour.

4. Strain the mixture and discard the hibiscus (and spices).

5. Add the remaining quart of water and the lime juice. Let chill, serve over ice, and garnish with lime wedge.


Lavender Lemonade
Lavender, native to the Mediterranean region, has a vibrant deep purple-blue color and is intensely aromatic. When infused into lemonade, the result is a wonderfully fragrant and soothing bouquet of flavors.

2 Cups Boiling Water
3 TBSP Dried Lavender Flowers (culinary grade)
3/4 Cup Honey Granules
1 Cup Lemon Juice (about 4 large lemons)
4 Cups Cold Water
Garnish: A fresh sprig of lavender or lemon slice
Optional: 1 TBSP Earl Grey tea or Moonlight Earl Grey tea.

1. Place lavender flowers in a heat safe bowl or pitcher (something easy to strain from).

2. Pour boiling water over lavender (and Earl Grey tea, if using), let steep for 5 minutes.

3. Strain out the lavender (and tea), reserve the liquid. Mix in honey granules until dissolved.

4. Stir in cold water and lemon juice. Let chill, serve over ice, and garnish with a lavender sprig or lemon slice.


Rose Syrup
This recipe uses the heady quality of rose to yield a tantalizing simple syrup. We like to add a couple tablespoons to a glass and fill with club soda, or mix into our favorite cocktail. It’s also great in iced white tea, such as our Exotic Wedding, Meditative Mind, or White Peony.

1 Ounce Dried Rose Buds/Petals
1 Cup Water
1 Cup Honey Granules
1 TBSP Lemon Juice

1. In a saucepan bring the water and honey granules to a near boil. Stir thoroughly to dissolve the honey granules.

2. Add the rose buds/petals and let simmer for about five minutes. Remove from heat.

3. Add the lemon juice, and let the mix steep for about 30 minutes.

4. Strain out the rose buds/petals. Store the syrup in the refrigerator.

Filed under Beverages | Flowers |
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