For those of us raised in the Southern United States, hospitality is a central theme of our lives. We have a strong desire to make people feel welcome, whether we’ve known a friend all our lives, or we’ve just met. When visitors drop by on Sunday afternoons, we offer cake and sweet iced tea, and perhaps an invitation to stay for supper.
When my extended family get together for holidays and special occasions, you’ll find many elements of Southern cooking on the menu— including squash, tomatoes, corn, black-eyed peas, okra, melons, and barbecue. You’ll also find us indulging in one of our favorites outdoor activities — sitting on the front porch, drinking sweet iced tea and visiting with friends and neighbors.
For an updated take on traditional sweet iced tea, try this caffeine-free raspberry hibiscus tea. You’ll be inspire to prop up your feet and relax after a hard day’s work.
| Prep Time | 5 minutes |
| Cook Time | 7 minutes |
| Passive Time | 1 hour |
| Servings |
people
|
- 4 tea bags Hibiscus Tea
- 12 oz water boiling hot
- 12 oz white grape juice
- 1 Tbl fresh ginger coarsely chopped
- 1/2 cup blackberries or blueberries fresh or frozen
- 1/2 cup raspberries fresh or frozen
- 2 cups Ice cubes
Ingredients
|
|
- Peel and coarsely chop ginger. Set aside.
- Bring 12 oz. water to a boil. Pour over tea bags and add chopped ginger. Steep 5-7 minutes. Tea will turn a ruby red color.
- Dispose of tea bags and ginger.
- Add white grape juice and refrigerate for one hour.
- Serve over ice and garnish with fresh berries. Sweeten to taste.
Add green coffee extract for a boost of natural energy.
