In a large Sun-Tea jar place rose petals either directly inside or in steeping device into equal parts water and coconut water. Completely submerge tea and leave for 6-8 hours to infuse.
Once steeped completely, remove rose tea and serve.
Honey Strawberry Rhubarb Syrup:
Place all ingredients, except for strawberries, into medium sized pot. Bring to a boil. Then lower to medium-low heat and reduce for 20 minutes.
Remove from heat, set aside for 10 minutes.
While mixture rests, slice your strawberries into thin slices and using a mortar and pestle (or any kind of mashing device) lightly smash your strawberries. No need to completely obliterate, unless you prefer a less chunky jam.
After the ten minutes have passed, stir the mashed strawberries into your syrup mixture and let rest until completely cooled.
Once cooled, strain your mixture to separate the chunks from the liquid and place your syrup into its desired container for storage. Keep this syrup refrigerated until ready for use.
Honey Strawberry Rhubarb Jam:
Using the discarded strawberries and rhubarb you'll start the process of mashing. Feel free to use whatever mashing device you prefer (we used a metal spoon) and mash until your desired texture.
If mixture is not at desired sweetness, add honey or pure cane sugar.
Store in airtight container until ready for use. Keep refrigerated.
Assembly:
Combine tea base, desired additional ingredients, and of course Honey Strawberry Rhubarb Syrup into a glass with ice and serve. This pairs great with any tea pastry topped with our Honey Strawberry Rhubarb Jam. Enjoy! :)