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Raspberry Hibiscus Iced Tea

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A vibrant, ruby-red herbal iced tea infused with tart dried hibiscus flowers and sweet fresh raspberries—perfectly refreshing for hot summer days.

Ingredients

Scale
  • 4 cups (960 ml) water
  • 1/4 cup (5 g) dried hibiscus flowers
  • 1 cup (125 g) fresh raspberries, plus extra for garnish
  • 3 Tbsp (45 ml) agave syrup —or honey for a non-vegan option
  • 2 cups (480 ml) cold water or chilled sparkling water
  • Ice cubes, to serve
  • Fresh mint sprigs, for garnish (optional)

Instructions

  1. In a saucepan, bring 4 cups of water to a gentle boil.
  2. Remove from heat, add the dried hibiscus flowers, cover, and steep for 10 minutes.
  3. Meanwhile, place the raspberries in a heat-safe pitcher and lightly mash with a spoon to release their juices.
  4. Strain the hibiscus tea through a fine sieve into the pitcher, discarding the flowers.
  5. Stir in the agave syrup until dissolved, then add the remaining 2 cups of cold water (or sparkling water for a fizzier drink).
  6. Refrigerate for at least 30 minutes, or until thoroughly chilled.
  7. Serve over ice, garnished with extra raspberries and mint sprigs if desired.

Notes

  • Adjust sweetness to taste—start with less and add more if needed.
  • Swap agave for stevia or leave unsweetened for a zero-sugar version.
  • Try adding a squeeze of lime for extra brightness.
  • The concentrate (before adding cold water) keeps for 3 days in the fridge.

Nutrition

Keywords: raspberry hibiscus iced tea, herbal tea, summer drink, caffeine-free, vegan

Find it online: https://zesticook.com/raspberry-hibiscus-iced-tea/