Pink Hibiscus Iced Tea (Print Version)

A vibrant iced tea infused with hibiscus, lemon, and sweetener for a refreshing and floral beverage.

# What You Need:

→ Herbal Base

01 - 4 cups water
02 - 1/2 cup dried hibiscus flowers

→ Sweetener

03 - 1/4 cup honey or agave syrup

→ Citrus

04 - 1/2 cup freshly squeezed lemon juice

→ Garnish

05 - Lemon slices
06 - Fresh mint sprigs
07 - Ice cubes

# How to Make It:

01 - Bring water to a rolling boil in a saucepan over high heat.
02 - Remove from heat, stir in dried hibiscus flowers, cover and let steep for 10 minutes to extract full flavor and color.
03 - Pour mixture through a fine mesh strainer into a pitcher, pressing flowers to extract liquid. Discard spent flowers.
04 - Add honey or agave syrup while tea is still warm, stirring until completely dissolved. Stir in fresh lemon juice.
05 - Allow tea to cool to room temperature, then refrigerate for at least 1 hour until thoroughly chilled.
06 - Fill glasses with ice cubes, pour chilled hibiscus tea over ice, and garnish with fresh lemon slices and mint sprigs.

# Expert Hints:

01 -
  • The natural tartness wakes up your palate without needing caffeine
  • That stunning pink color makes every glass feel like a special occasion
  • You can adjust everything from sweetness to citrus intensity
02 -
  • Over-steeping makes the tea bitter; 10 minutes is really the sweet spot
  • The tea will continue to deepen in color as it steeps, which is completely normal
  • Hibiscus can stain light-colored surfaces, so be careful when pouring
03 -
  • Buy hibiscus in bulk from international markets—the price difference is shocking
  • Mix the tea with sparkling water right at the last second to keep it fizzy

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