Hibiscus Mint Iced Tea Recipes

STRAWBERRY MINT & HIBISCUS ICED TEA

Steps:

• Place the spearmint leaves, hibiscus flowers, and red raspberry tea leaves in a ½ gallon mason jar or similar sized container. Pour the boiling hot water over the tea leaves and let steep for 15 minutes.
• Pour the tea through a fine mesh strainer into another jar, pressing on solids to extract all the flavor you can. Discard solids. Let tea cool to room temperature then cover and place in the fridge to chill.
• Meanwhile, place the strawberries, lemon juice, and honey in a blender and process until completely pureed. Run the mixture through a fine mesh strainer and discard solids. NOTE: this step is not completely necessary and is simply a matter of personal preference. If you don't mind the texture of strawberry seeds in beverages, you can skip this step.
• Add the strawberry puree to the cold tea and mix well.
• Pour over ice to serve! Garnish with mint leaves and strawberry slices, if desired.

HIBISCUS MINT TEA

Steps:

• Fill a stovetop kettle with water and bring to a boil. Remove from heat; add mint leaves, hibiscus petals, and lemon juice. Stir once or twice and cover. Steep for 3 to 5 minutes before serving either hot or iced.

HIBISCUS ICED TEA

Steps:

• Bring water to a boil in a medium saucepan. Add hibiscus flowers. Remove from heat, and let stand for 1 hour. Strain through a sieve; discard flowers. Stir in sugar. Refrigerate for at least 1 hour.

HIBISCUS-MINT ICED TEA

Steps:

• In a large heatproof pitcher, combine tea bags, mint leaves, and boiling water; steep 10 minutes. Discard tea bags and mint. Add apple juice and cold water; refrigerate until cold. Serve over ice with sprigs of mint, if desired.

REFRESHING HIBISCUS TEA AND ITS HEALTH BENEFITS

Steps:

• Make the hibiscus syrup: add 2 cups water, dried hibiscus flowers, orange juice + zest (avoiding the white rind) and sugar to a medium saucepan. Bring it up to a boil and let it simmer for 15-20 minutes. Stirring occasionally. Let it cool to room temperature.
• Sieve the flowers: Once cooled, pour the hibiscus syrup through a sieve. Add juice of half a lime. Mix with the remaining 4 cups of water.
• Serve it cold: After adding the lime juice and more water, let it cool in the fridge. Or if you're impatient, add a few ice cubes to a glass and pour yourself a glass of delicious hibiscus tea.
• Serve it hot: Run it through a sieve when it's still rather hot. Add lime juice and hot water and serve right away.

HIBISCUS MINT TEA

Steps:

• Place teabags or loose tea and mint in the water in a sun tea jar. Let steep in the sun (or refrigerator) for several hours until the tea is a clear ruby color.
• If you have used the hibiscus buds and fresh mint, strain before storage and serving.
• Serve over ice with a sprig of fresh mint. May add sugar and lemon, if desired.