There’s so much to love about May – the flowers are blooming after April showers, we trade in our boots for sandals, and we can finally switch to iced beverages instead of hot! Anna Brown of Nutrition Squeezed is here to share a recipe for her favorite summer drink. Cheers!
I’ll never forget my mom making iced tea in the summer by leaving a big pitcher of water and tea leaves outside in the Colorado sun. Which is why this Raspberry-Lemon Hibiscus Iced Tea is like a walk down memory lane for me.
Hibiscus is my new favorite herbal tea because of its endless health benefits. It’s packed with antioxidants and polyphenols, which help our body fight free radicals from pollution, sun damage, and aging. It tastes like a refreshing cranberry juice, minus the sugar, making it a great beverage to hydrate in the warmer months. Plus, just look at that beautiful color!
I chose raspberries to add a little extra flavor because they’re in peak season in May and early June. Add a squeeze of lemon for vitamin C, a touch of honey for sweetness, some mint leaves, and this iced tea will be your drink of choice all summer long.
Raspberry-Lemon Hibiscus Iced Tea
- 6 cups water
- 3 tablespoons organic loose hibiscus tea leaves
- 1 lemon
- 1 cup raspberries
- 1 tbsp honey (optional)
- Mint leaves for garnish
- Scoop loose hibiscus leaves into a tea ball and place in a large mason jar or heat-safe pitcher.
- Bring water to a boil and pour into the jar, covering the tea ball.
- Allow tea to soak for about 5 minutes, then remove hibiscus leaves.
- Add the raspberries and honey and transfer to fridge to chill for an hour or more (don’t add the lemon while the drink is hot—it destroys the vitamin C).
- Serve over ice with a squeeze of lemon juice, a mint leaf for garnish, and enjoy!