You’ll practically feel the soft summer breeze under clear blue skies when you kick back with this hibiscus iced tea. This mix, also called Aqua de Jamaica, or Roselle Tea, is the perfect way to enjoy a naturally-sweetened, refreshing summer drink. It’s a healthier alternative to the refined sugar and artificial sweeteners in many iced teas and sodas.
*Calculated as 1/6 of recipe with agave nectar as sweetener Yields: 6-8 servings | Serving Size: 8 fl. oz | Calories: 13 | Total Fat: 0 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 3 mg | Carbohydrates: 3 g | Dietary Fiber: 0 g | Sugars: 0 g | Protein: 0 g | SmartPoints 0
- 1 cup hibiscus (jamaica) flowers or 6-8 hibiscus tea bags
- 1/2 gallon water for boiling, reserve 3 cups
- 1/2 cup honey, agave nectar, or coconut palm sugar (more to taste, if desired)
- Add flowers or tea bags to 1 liter water and bring to a boil. Once boiling, add in sweetener and stir to dissolve. Allow to sit for 5 to 10 minutes.
- Add 3 cups of reserved water and ice to pitcher. Pour the boiled tea through a fine mesh strainer set above a pitcher, pressing down on flowers to squeeze in any of the liquid.
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