This Strawberry Mint & Hibiscus Iced Tea is freed from delicate sugars, vegan pleasant, and one in every of summer’s most fresh drinks!
glad Hump Day! To start off this publish I just need to say a touch alternate inside the manner i am going to position posts together any longer. you realize i really like to post loads of photos and that i know that lots of you simply need the recipe. so as to keep away from endless scrolling for those who don’t want that, i am going to submit the recipe after the first or 3 pix. For those of you who want to peer greater snap shots, hold on scrolling. I’ll submit the majority of them after the recipe
Now, directly to tea! Iced tea, that is. i will unabashedly say that this is the very high-quality iced tea i have ever had. the bottom of this tea is spearmint and hibiscus, with a little raspberry leaf thrown in. once it’s chilled, a puree of strawberries combined with lemon and honey (or agave, if you’re vegan) is jumbled together to sweeten it. Strawberry and mint move together so properly! The strawberry adds a summery sweetness and the mint offers it a cooling, very fresh area. The hibiscus deepens the strawberry taste with it’s tangy floral notes and offers the tea the most lovely color i have ever visible in a beverage.
The strawberry puree additionally offers this tea a extent and mouth-feel that is something else. Its oh so barely thicker than water because of the puree and the complete drink brings to thoughts what it must be want to sip on velvet. maybe that turned into an absurd announcement but it’s genuine so I had to say it. Normality be darned.
INGREDIENTS
- 4 teaspoons Dried Spearmint Tea Leaves
- 4 teaspoons Dried Hibiscus Flowers
- 2 teaspoons Red Raspberry Tea Leaves
- 8 cups Boiling Hot Water
- Ice
- Mint, to garnish
- Strawberries, to garnish
- 16 oz. Strawberres, washed & hulled
- Juice of 1 Lemon
- ⅓ cup + Raw Honey or Agave Nectar
INSTRUCTIONS
- Place the spearmint leaves, hibiscus flowers, and red raspberry tea leaves in a ½ gallon mason jar or similar sized container. Pour the boiling hot water over the tea leaves and let steep for 15 minutes.
- Pour the tea through a fine mesh strainer into another jar, pressing on solids to extract all the flavor you can. Discard solids. Let tea cool to room temperature then cover and place in the fridge to chill.
- Meanwhile, place the strawberries, lemon juice, and honey in a blender and process until completely pureed. Run the mixture through a fine mesh strainer and discard solids. NOTE: this step is not completely necessary and is simply a matter of personal preference. If you don't mind the texture of strawberry seeds in beverages, you can skip this step.
- Add the strawberry puree to the cold tea and mix well.
- Pour over ice to serve! Garnish with mint leaves and strawberry slices, if desired.
Based On The Recipe From : https://www.thekitchenmccabe.com/2016/06/15/strawberry-mint-hibiscus-iced-tea/
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