Raspberry Hibiscus Iced Tea
This raspberry hibiscus iced tea is made from the roselle, a type of hibiscus native to west Africa. It's refreshing, sweet, tart, and has just the right amount of natural sweetness from the raspberries.
Servings: 4 people
Calories: 20kcal
Equipment
- Tea strainer
- Kettle
Ingredients
- ¼ cup hibiscus flower
- ¼ cup raspberries fresh or frozen
- 1-2 tablespoon agave syrup
- 4 cups water
- Ice cubes
Instructions
- In a large pot, bring the water to a boil. Add the hibiscus flowers and raspberries to the pot, and stir to combine.
- Reduce the heat to low, and let the mixture simmer for 10-15 minutes. Remove the pot from the heat, and let the mixture cool to room temperature.
- Strain the mixture through a fine mesh strainer into a large pitcher. Add the agave syrup to the pitcher, and stir to combine.
- Chill the tea in the refrigerator for at least 30 minutes. Serve the tea over ice, garnished with fresh raspberries and a sprig of mint.
Notes
- Fruity? You can use fresh or frozen raspberries.
- Want it sweeter? If you don't have agave syrup, you can use honey or maple syrup. You can adjust the sweetness according to your taste.
- Fancy it hot? This tea can also be enjoyed hot - simply skip the ice and serve in a mug.
Nutrition
Calories: 20kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 13mg | Potassium: 14mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.1mg