Hibiscus Blueberry Iced Tea
A refreshing, antioxidant rich tea recipe for these hot days of summer.
A simple infusion of dried hibiscus blossoms which makes the most beautiful ruby-red tea.
A few hours later after sitting in the sun.
Next, blend the blueberries with some of the tea.
You may filter any particles out or just mix the blueberry mixture with the rest of the tea.
If you want to add a sweetener, do this now. It will incorporate easier than after the tea is chilled.
- 6 C. Water, filtered
- ½ C. Hibiscus flowers, dried
- 1 C. Blueberries, fresh or frozen
- ¼ C. Maple syrup, optional
- Lime, mint, and blueberries for garnish
- Place fresh water and hibiscus flowers in a large glass container and cover.
- Place in the sun to steep for 4-6 hours.
- Pour 2 cups of tea into a blender with the blueberries and blend well.
- Filter blueberry mixture and then add to the rest of the hibiscus tea.
- If adding sweetener add it now.
- Place in the refrigerator to chill.
- Serve over ice with sprig of mint, a squeeze of lime, and a few blueberries.