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Goji, rosehip and fennel iced tea

Goji, rosehip and fennel iced tea

| AUG 23, 2016

We get told over and over that staying hydrated (aka drinking water) can do wonders for our skin. But what if we could supercharge that water with yet more skin-loving nutrients? Well, we can. 

Vitamin C is a super nutrient for our skin. It’s needed to help our bodies build collagen, vital for supple skin. If you’ve noticed that your skin is not quite as perky as it was at 21, this is one reason why. Collagen production reduces as we age, causing the dreaded lines and wrinkles.  

Rosehips and goji berries boost the vitamin C in this iced tea. As well as being a fabulous source of this skin-loving vitamin, they have the added bonus of providing natural sweetness. So there’s no need to add any pesky sugar (not a skin loving food at all I’m afraid).

Goji berries have long been used in traditional Chinese herbal medicine for their anti-inflammatory effects too. Inflammation is the number one culprit of most of our skin woes.  It causes reddening, swelling and acne. 

The added bonus of this recipe is it doesn’t require you sweating over a hot stove to make it. Simply leave the ingredients mingling in a jar while you top up your tan. 

Ros’s Tip: Add two ice cubes to a glass, fill 2/3 full with iced tea and top off with sparkling water for a refreshing long drink. 

What you need 

  • 50g goji berries 
  • 50g dried rosehips 
  • 1 tablespoon fennel seeds 
  • 1.5 litres filtered water 


Put the water in a kettle or pan and bring to the boil. Place the goji berries, dried rosehips and fennel seeds in a large glass jar. When boiled, add the water and stir briefly. Leave to cool for 5 minutes before placing the lid on the jar. 

Leave in a cool spot in your kitchen for 12-24 hours. When ready to use, place a fine sieve over a jug and pour the liquid into it. Allow the liquid to strain through, squeezing down the pulp with the back of a spoon to ensure you get out all the goodness. 

If you’d like a clearer looking tea, try straining through a fine muslin cloth. 

Pour the iced tea into a glass bottle and store in the fridge for up to 5 days. 

Ros Bates created 'A Manner of Eating' to provide recipes and resources for those with food intolerances. She is also Head of Nutrition at Healthy Start Holidays. 

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