Raspberry Hibiscus Iced Tea

• 1 cup dried hibiscus flowers
• 1 cup fresh or frozen raspberries
• 1 cup granulated sugar
• 8 cups water
• 1/2 cup fresh lime juice

Steps

1. 1 Bring 4 cups of water to a boil.
2. 2 Add hibiscus flowers and reduce heat. Simmer for 5 minutes.
3. 3 Remove from heat and stir in sugar until dissolved.
4. 4 Add raspberries and let steep for 5 minutes, then strain out solids.
5. 5 Stir in lime juice and remaining 4 cups of cold water.
6. 6 Cool completely, then refrigerate until chilled.

Equipment

• Medium saucepan
• Fine-mesh strainer
• Large pitcher

Variations

• Add a splash of vodka for an adult twist.
• Use honey instead of sugar for a natural sweetener.

Substitutions

• If hibiscus is unavailable, use a strong black tea as a base.

Pairings

• Perfect alongside a brunch spread or as a cooling afternoon drink.

Nutrition

Tips

• For a lower sugar option, adjust the amount to your taste.
• Add a splash of lemon or lime soda for extra fizz.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Freezing: Freezes well for up to a month; thaw in the refrigerator overnight.

Serving Suggestions

• Serve with a slice of lime and a few fresh raspberries.
• Pair with light pastries or fruit salad.

FAQ