hibiscus
and redcurrant iced tea
is ultra refreshing and naturally caffeine-free. Perfect for
hydrating on hot days – just keep a big pitcher in the fridge.
HIBISCUS AND REDCURRANT ICED TEA
PREP TIME
30 MINS
TOTAL TIME
30 MINS
An ultra refreshing and naturally caffeine-free drink that's
perfect for summer.
Course: Drinks
Author: Lucy Parissi | Supergolden Bakes
INGREDIENTS
- 300 g | 10.5oz frozen redcurrant or mixed red berries
- 3 heaped tbsp hibiscus loose leaf tea or five teabags
- 5-8 tbsp agave syrup or more, to taste (or use sweetener of choice)
- juice of 1 lemon
- chilled soda water or filtered water to dilute the tea
- 1 large orange sliced, to serve
- fresh mint leaves to garnish optional
INSTRUCTIONS
1)
Prepare the tea – bring 1 litre (4 cups) of
filtered water to the boil and pour over the tea leaves. Leave to steep for
15-30 minutes then strain and discard the leaves. Leave the tea to cool
completely, transfer to suitable jug and chill in the fridge overnight.
2)
Put the berries, lemon juice and agave syrup in
a jar and add a little hot water. Muddle the berries, cover and chill in the
fridge overnight.
3)
Strain the syrup and set aside. You can use the
berries to stir into porridge or overnight oats.
4)
Combine half the syrup with the hibiscus tea in
a large pitcher and stir together. Add the orange slices and plenty of ice.
Taste and adjust the sweetness or add more syrup if you like – remember the
taste will be further diluted when you serve.
5)
Serve on the rocks, top up with chilled soda or
filtered water and stir.
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