Yield: 2 servings
2 cups water
1 green tea bag
1 tablespoon dried hibiscus flowers
2 tablespoons granulated sugar (honey or agave if preferred)
1/4 cup raspberry lemonade
1 teaspoon dried hibiscus flowers
1 tablespoon granulated sugar
- Boil 2 cups of water. While the water boils, place dried hibiscus flowers in a reusable tea strainer.
- Add green tea bag and dried hibiscus flowers to boiled water. Steep for 5 minutes, then remove tea bags. Place tea in the refrigerator for 10-15 minutes.
- To make a sugared rim, grind dried hibiscus flowers and sugar with a mortar and pestle or spice grinder. Pour the mixture into a shallow dish (a quart container lid works great). Using your finger, wet the rim of your serving glasses. Dip the rim into the powdered mixture, twisting the glass to ensure even coverage. Fill glasses with ice.
- Add raspberry lemonade to the chilled tea and mix to combine. Pour into serving glasses and garnish with frozen blackberries. Enjoy!