This Sparkling Hibiscus Iced Tea with muddled blueberries, fresh lemon wedges, and spicy grated ginger will make you think twice about plain ice water.
AuthorStephanie McKercher, RDN
2hibiscus tea bagsI used Paromi Hibiscus Berry Tea
1cupfresh blueberriessubstitute with frozen blueberries or berry of choice
1liter bottle sparkling water (about 4.25 cups)
1lemonsliced into wedges
1tablespoonhoneysubstitute with agave nectar or sweetener of choice
1teaspoonfresh grated gingeroptional
Bring 1 cup water to a boil, remove from heat, and steep the tea bags in the hot water for about 5 minutes, or as directed on the tea package. Remove the tea bags and set aside.
Add blueberries to a large jar or pitcher and muddle slightly with a masher or fork until you have released some of the fruit juices. Add hibiscus tea, and stir in remaining ingredients. Transfer to the fridge to chill for about 10-15 minutes. Serve over ice.
This recipe may be prepared in advance, but will lose carbonation over time.
This recipe originally appeared on GratefulGrazer.com.