Time 35m Yield 8-10 serving(s) Number Of Ingredients 3 Steps:
Place teabags or loose tea and mint in the water in a sun tea jar. Let steep in the sun (or refrigerator) for several hours until the tea is a clear ruby color. If you have used the hibiscus buds and fresh mint, strain before storage and serving. Serve over ice with a sprig of fresh mint. May add sugar and lemon, if desired.
Number Of Ingredients 7 Steps:
In a large heatproof pitcher, combine tea bags, mint leaves, and boiling water; steep 10 minutes. Discard tea bags and mint. Add apple juice and cold water; refrigerate until cold. Serve over ice with sprigs of mint, if desired.
Time 40m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
In a large pot add the water and the ginger and bring to a boil over medium heat. Add the sugar, lime juice, mint and hibiscus and stir to combine. Remove from the heat and let steep for about 20 minutes. Strain into a pitcher and pour into ice filled glasses. Garnish with mint strips and lime pulp before serving.
Time 15m Yield 3 Number Of Ingredients 4 Steps:
Fill a stovetop kettle with water and bring to a boil. Remove from heat; add mint leaves, hibiscus petals, and lemon juice. Stir once or twice and cover. Steep for 3 to 5 minutes before serving either hot or iced.
More about “hibiscus mint tea recipes”
Time 30m Yield 48 servings Number Of Ingredients 4 Steps:
Combine the peppermint leaves, rosehips, and hibiscus flowers. Store in an airtight container for up to 1 month. To brew, steep 1-2 teaspoons of the tea blend in 8 ounces (240 ml) of hot water for 5 minutes. Serve warm or over ice. Enjoy!
