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I have a lot of fun making drinks. I think it’s because they don’t take a lot of time to make and sometimes I get bored of plain old water or iced tea. There are so many different versions of coffee, water, tea, and cocktails that you can make so I figure why not try as many as I can? Usually I just grab a single cup or glass and go from there but this time I did things a little differently.
I recently received the GROSCHE Rio Sangria Pitcher & Water Infuser Carafe. This thing is beautiful. It is a hand-blown glass carafe that holds 1 liter of liquid and is great for infusing water, making sangria, or adding flavor to any cold beverage. I thought it would be fun to make a beverage that I could share at book club because the carafe is perfect for setting on a table and allowing guests to serve themselves.
So I decided I wanted to make a flavored iced tea. I’m big in to flavored teas because the possibilities are endless. What I don’t like is going to a restaurant, ordering a flavored tea, and having it taste like candy because of the amount of sugar in the beverage. There is no need for iced tea to be that sweet. I like to add a little bit of honey so that it is lightly sweetened but it lets the natural flavor of the fruits really shine through.
The tea I made was a Strawberry Hibiscus Iced Tea. I used hibiscus tea mixed with strawberries, lemon, mint, and honey. Those are the only ingredients and it looked so pretty all mixed up in the carafe! It was a pretty deep red color but had the red strawberries, yellow lemons, and flecks of green mint floating in it.
I poured the tea over glasses of ice and then served them with a slice or two of lemon and strawberries on the side. I like doing that better because the fruit that sits in the tea gets really soggy and I like my fruit to look good when serving it in a beverage. It would be easy enough to just put out a bowl of lemon and strawberry slices along side the carafe so guests can serve themselves.
- 3 hibiscus tea bag
- 3 c. water
- 1/4 c. honey
- 1/2 c. strawberries, sliced
- 1 lemon, cut in half then into slices
- 3 Tablespoons fresh mint, roughly chopped
- Extra strawberry slices, lemon slices, and mint sprigs for garnish
- Boil water and pour 3 cups of hot water into a bowl. Place the 3 hibiscus tea bags in the bowl with the hot water and steep 10 minutes.
- Remove the tea bags and add in the honey. Mix well. Allow the mixture to cool completely.
- Pour the hibiscus tea into an infuser pitcher or carafe. (I used the GROSCHE Rio Sangria Pitcher because there is no need to strain out the fruit.)
- Add in the strawberries, lemon slices, and mint. Mix well.
- Refrigerate for at least 4 hour before serving.
- Pour the mixture over glasses of ice and top with sliced lemons, strawberries, and sprigs of fresh mint. Enjoy!
A Hezzi-D Original recipe