Hibiscus and Rosehip Iced Tea
- yield: 8 cups
- prep time:
- wait time: 2-4 hrs
- cook time: 3-4 min
- total time:
Subtly sweet, tart and full of floral notes, this bright-red iced tea is best served over ice with a slice of lemon. A thirst-quenching drink and a great way to combat the summer heat.
Ingredients:
-
8 cups water
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1/4 cup white granulated sugar
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4-6 tbsp hibiscus and rosehip loose leaf black tea
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1/2 lemon, juiced
-
extra lemon slices for garnish (optional)
Directions:
1. Bring 8 cups of water to a boil in a pot on the stove. Take the pot off the heat once it reaches a boil. Or, use a kettle and pour the boiling water into a large glass measuring cup when ready.2. Stir in sugar until dissolved.
3. Add tea to a couple empty tea bags and twist the ends to keep them closed. Let the tea steep in hot water for 3-4 minutes. Give the occasional stir to further diffuse the tea.
4. Remove and dispose of the tea bags then allow the tea to cool to room temperature. Stir in the lemon juice. Pour the tea into a jug or pitcher and chill in the refrigerator.
5. Serve in a glass filled with ice and a slice of lemon.