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Hibiscus Iced Tea with Berries

Freeze a few strawberries and blueberries the day before or use frozen food. Pour the hibiscus tea with 750ml of 100°C hot water and let sit for 10-15 minutes. Sweeten with coconut blossom sugar. Keep the tea cold and mix with lemon juice just before serving. Add the frozen berries for cooling and infuse with mineral water. Tip: The iced tea also tastes excellent as a cocktail – simply refine with a little bit of Campari. (Recipe & photo by Lisa Shelton of Koch mit Herz)

Ingredients for 4 Portions:

  • 10 strawberries
  • 10 blueberries
  • 750ml water
  • 4tblsp. Hibiscus Flowers
  • 40g coconut blossom sugar
  • 3tblsp. lemon juice
  • Sparkling Water
  • Optional: Campari