*This Strawberry Mint & Hibiscus Iced Tea is free of refined sugars, vegan friendly, and one of summer’s most refreshing drinks!
Happy Hump Day! To start off this post I just want to mention a little change in the way I am going to put posts together from now on. You know I like to post a lot of pictures and I know that many of you just want the recipe. So to avoid endless scrolling for those who don’t want that, I am going to post the recipe after the first two or three pictures. For those of you who want to see more pictures, keep on scrolling. I’ll post the bulk of them after the recipe
Now, on to tea! Iced tea, that is. I can unabashedly say that this is the very best iced tea I have ever had. The base of this tea is spearmint and hibiscus, with a little raspberry leaf thrown in. Once it’s chilled, a puree of strawberries mixed with lemon and honey (or agave, if you’re vegan) is mixed in to sweeten it. Strawberry and mint go together so nicely! The strawberry adds a summery sweetness and the mint gives it a cooling, very refreshing edge. The hibiscus deepens the strawberry flavor with it’s tangy floral notes and gives the tea the most stunning color I have ever seen in a beverage.
The strawberry puree also gives this tea a volume and mouth-feel that is something else. Its oh so slightly thicker than water due to the puree and the whole drink brings to mind what it must be like to sip on velvet. Maybe that was an absurd statement but it’s true so I had to say it. Normality be darned.
Hint: Add a few mint leaves and strawberry slices to the tea mixture and let it sit in the fridge for a day or two. It gets even better 😉
- 4 teaspoons Dried Spearmint Tea Leaves
- 4 teaspoons Dried Hibiscus Flowers
- 2 teaspoons Red Raspberry Tea Leaves
- 8 cups Boiling Hot Water
- Mint, to garnish
- Strawberries, to garnish
- 16 oz. Strawberres, washed & hulled
- Juice of 1 Lemon
- ⅓ cup + Raw Honey or Agave Nectar
- 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.
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