Raspberry Hibiscus Tea
Tangy hibiscus tea steeped in ginger and mixed with white grape juice, fresh blueberries and raspberries creating a refreshing caffeine-free drink for hot summer afternoons.
Course
Beverages
Servings
Prep Time
6
people
5
minutes
Cook Time
Passive Time
7
minutes
1
hour
Servings
Prep Time
6
people
5
minutes
Cook Time
Passive Time
7
minutes
1
hour
Ingredients
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
Instructions
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.
Recipe Notes
Add green coffee extract for a boost of natural energy.