Strawberry Hibiscus Iced Tea
A vibrant ruby-red beverage that combines the floral tartness of hibiscus tea with sweet, juicy strawberries and a hint of citrus. Perfectly balanced, naturally sweetened, and utterly refreshing for hot days.
Ingredients
- 1/4 cup dried hibiscus flowers or 4-6 hibiscus tea bags
- 6 cups water divided
- 1 cup fresh strawberries hulled and sliced
- 1/3 cup honey or maple syrup adjust to taste
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh mint leaves plus extra for garnish
- Ice cubes for serving
- Lemon slices and fresh strawberries for garnish
Instructions
- Prepare the hibiscus base. In a medium saucepan, bring 4 cups of water to a boil. Remove from heat, add the dried hibiscus flowers or tea bags, and let steep for 10 minutes until the liquid turns a deep ruby red.
- Strain the tea through a fine-mesh strainer into a heat-resistant pitcher, pressing gently on the flowers to extract all the flavor. Discard the used flowers or tea bags.
- Add sweetener while still warm. Stir in the honey or maple syrup while the tea is still hot, ensuring it dissolves completely. Taste and adjust sweetness if needed.
- Prepare the strawberry infusion. In a small bowl, mash half of the sliced strawberries with a fork until they release their juices. Add the mashed strawberries, remaining sliced strawberries, and mint leaves to the hibiscus tea.
- Add the remaining ingredients. Stir in the lemon juice and remaining 2 cups of cold water. Mix well to combine all flavors.
- Chill thoroughly. Refrigerate for at least 2 hours or overnight to allow flavors to meld and develop. The longer it sits, the more pronounced the strawberry flavor will become.
- Strain again if desired. For a smoother tea, strain out the fruit pieces before serving, or leave them in for a more rustic presentation.
- Serve with style. Pour over ice in tall glasses, garnish with fresh strawberry slices, lemon wheels, and mint sprigs for an Instagram-worthy presentation.
Notes
- For a stronger hibiscus flavor, steep the tea for up to 15 minutes, but be aware this will increase the tartness.
- If using frozen strawberries instead of fresh, thaw completely and include any juices they release for maximum flavor.
- This tea keeps beautifully in the refrigerator for up to 3 days, making it perfect for meal prep.
- For a sparkling version, use only 4 cups of water in the recipe and add 2 cups of chilled sparkling water just before serving.
- The color of the tea will deepen the longer it sits, transforming from bright pink to a deeper ruby red.