"A tropical drink from Jamaica, great summer drink! Hibiscus is used often in the Caribbean islands. Adapted from Cooking Light magazine."
( or frozen)
fresh mint, coarsely chopped
hibiscus tea bags
( or hibiscus and rose hips tea bags)
fresh lemon juice
Bring 8 cups water to a boil ini a large saucepan. Add the raspberries, mint, and tea bags. Remove from heat. Let stand 1 hour at room temperature. Remove the tea bags, strain mixture through a sieve, reserving liquid. Discard solids. Add sugar and juice to tea, stirring until sugar dissolves.
Garnish with mint sprigs.
Makes 8 servings.
Page 2 of 2
Minted Raspberry Hibiscus Agua Fresca (cont.)