1 1/2 cups boiling water
6 slices fresh ginger root
2 tablespoons fresh rose petals, white base trimmed off
1/4 lemon, juiced
3 teaspoons honey, or more to taste
2 tablespoons tart unsweetened cherry juice
Bring water to a boil in a small saucepan; remove from heat. Combine ginger and rose petals in a tea ball and steep in hot water for 6 minutes.
Pour lemon juice into a cup. Stir in honey and tart cherry juice. Pour ginger-rose tea on top.