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October 13, 2014

Tea is for Texas

cocktails/mocktails

Story

I grew up drinking iced tea instead of water. Hey, I turned out ok. At least my mom thinks so:) Since Sunshine Tea is out of fashion, she came up with a new take on her old classic by adding hibiscus (and keeping it indoors). This tea is part black and part herbal with a touch of sweetness and a whole lotta ice. Added bonus: This works for kids tea parties if you use decaf as suggested.

Ingredients

serves 8-10 (or 4 very thirsty Texans)

2 family sized lipton’s tea bags (decaffeinated)
2 tbsp of dried hibiscus leaves
1 tbsp turbinado sugar
5 cups of hot water
plenty of ice
garnish ideas: mint, lime, or orange slices (optional)

Recipe

Boil 5 cups of water in a kettle. In a tea pot, place hibiscus leaves in a tea ball or strainer. Then add the Liptons tea bags and sugar. When water is just about boiling, add the water to the tea pot. Cover with a  lid and let steep for 5 minutes. Remove tea bags and strainer. Let the tea cool, then fill a glass with ice and mint (if you choose). Pour over the cooled tea about 3/4 up the glass, add 1/4 water, stir and enjoy. My preference:  I always love tea that has sat out to “marinate” in the ice for an extended period to be the best, especially when done so in an insulated cup. A little watery with chewable ice cubes… you’ll know the cubes are soft enough when they get goose bumps:).

 

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