Berry Hibiscus Iced Tea

A hibiscus and black tea base is steeped with mixed berries, lightly sweetened, chilled, and served over ice. The drink is tart, berry-forward, and aromatic, with lemon added at the end for brightness.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

• 750 ml water for brewing
• 12 g dried hibiscus flowers loose or in a tea infuser
• 2 count black tea bags regular strength
• 200 g mixed berries fresh or frozen, lightly crushed
• 45 g granulated sugar for sweetening
• 250 ml cold water for diluting the brewed concentrate
• 15 ml lemon juice freshly squeezed
• 480 g ice for serving
• 4 count fresh mint sprigs for garnish

Instructions

1. Combine 750 ml water, hibiscus flowers, black tea bags, and mixed berries in a medium saucepan. Bring just to a simmer over medium heat, then reduce the heat and hold at a bare simmer for 5 minutes. The liquid is deep ruby and fragrant, and the berries have started to break down.
2. Remove the pan from the heat, stir in the sugar until dissolved, then let the mixture steep off the heat for 3 minutes. No sugar grains remain and the tea smells floral and berry-rich.
3. Strain the tea into a 2 L pitcher, pressing lightly on the berries if desired for more color. Discard the solids or reserve the berries for another use. The pitcher contains a clear ruby concentrate with no loose solids.
4. Stir in 250 ml cold water and the lemon juice, then chill briefly in the refrigerator or set the pitcher over an ice bath until cool. The tea is cool to the touch and tastes balanced between tart and sweet.
5. Fill 4 serving glasses with 480 g ice, pour in the tea, and garnish with mint sprigs if using. The glasses are cold, the tea is fully chilled, and the mint sits on top without wilting.