Ingredients
Scale
- 2 cups water
- 2 hibiscus tea bags (OR 2 tablespoons of dried hibiscus flowers)
- 1/2 cup strawberries
- 1/4 cup lemon juice (freshly squeezed)
- 2–3 tablespoons maple syrup (adjust to taste, see Notes for substitutions)
- Optional toppings: Extra sliced strawberries and lemon slices, and/or fresh mint leaves.
Instructions
- Hibiscus tea: In a tea kettle, start by bringing your water to a boil. Once boiling, remove from heat, and place hibiscus tea bags (OR dried hibiscus flowers) into the kettle. Steep for 5-7 minutes (the longer it sits, the stronger your tea will be). Then, take out the tea bags (or strain out the flowers), and let the tea cool.
- Strawberry puree: Wash and slice your strawberries and add them to a blender along with 1/4 cup of the cooled hibiscus tea. Puree (blend until smooth), and optionally strain through a fine mesh sieve or nut milk bag for a smoother texture.
- In a large pitcher, combine the remaining cooled hibiscus tea, strawberry puree, lemon juice, and maple syrup. Stir to combine. Taste and adjust to your liking: For more sweetness, add more syrup, and for more tartness, add more lemon juice. Pour over ice and garnish with lemon slices, more fresh strawberries, and a sprig or two of mint. Enjoy!