Recipe by Bill J.
Very refreshing and cooling. Served at the Magnolia Cafe in Austin. This is my version. Tweak the ingredients to your taste. My grandsons (3 and 5) will happily drink this instead of sugary juices and sodas.
Top Review by Kitchen Witch Steph
Finally found some hibiscus tea to try this recipe. My daughter helped make it and it was a big success with her. (she just knew that it would be!) She thought the vibrant red color was especially wonderful. We'll have to serve this at a party this summer.
- 4 hibiscus tea bags (found in health food and some specialty stores) or 59.16-88.74 ml loose edible fresh hibiscus flowers (found in health food and some specialty stores)
- 4-6 sprig washed bruised fresh mint leaves or 4 mint-flavored herbal tea bags
- 3785.0 ml water
Directions See How It's Made
- Place teabags or loose tea and mint in the water in a sun tea jar. Let steep in the sun (or refrigerator) for several hours until the tea is a clear ruby color.
- If you have used the hibiscus buds and fresh mint, strain before storage and serving.
- Serve over ice with a sprig of fresh mint. May add sugar and lemon, if desired.