1. Boil dry tapioca pearls until cooked through. They should become translucent or clear once they are fully cooked but follow the directions according to the package you buy as cooking times can vary.
2. Remove and strain the tapioca and transfer to a bowl along with 1 teaspoon of maple syrup. Stir to combine and let sit while you prepare the tea.
3. Add your buds into a mug and pour over 1/4 cup of boiling water. Allow to steep. You want to create a really concentrated rose tea here but you can adjust the number of rose buds you use to increase or decrease the strength of the rose flavor. After steeping time is up, strain to remove the rose buds.
4. In a blender, blend strawberries and vanilla Ripple along with the rose tea. Here you can add sweetener to adjust the taste to your liking! This will be your liquid.
5. Now fill a glass about 1/3 of the way with ice cubes, and evenly distribute the tapioca pearls. Pour liquid over the tapioca and ice and enjoy. If you’d like, you can refrigerate your liquid before serving over ice.

NOTE

– If you want to achieve the gradient effect as shown in the photos, you can reserve the vanilla Ripple and layer strawberries blended with tea on top.