Water 6- cups, boiled
Hibiscus Tea 5 to 6- single serve tea bags or pouches
Orange 1-medium, cut in half
Lime 1- medium, cut in half
Apple ½- medium, optional
Blueberries ¼ cup whole, optional
Strawberries ¼ cup, cut in half, optional
Mint, Fresh Small cluster of leaves still on their stem for garnish, optional
- Bring water to a rolling boil in a pot on stove. Remove from heat. Add tea bags to water (depending on preferred strength of tea add 5 or 6 tea bags) and allow tea to steep about 10 to 15 minutes before removing tea bags.
- Allow tea to cool to room temperature before pouring into glass pitcher, about 20 minutes.
- Rinse fruit under cold water.
- Cut orange in half. Squeeze the juice from one half orange over a juicer (to catch and remove pits) then mix the juice into the tea. Take the remaining half of the orange and make thin slices. Place these slices into the pitcher with the cooled tea.
- Cut the lime in half (the same as you did the orange). Squeeze the juice from one-half lime over a juicer (to catch any pits) and mix the lime juice into the tea. Take the remaining half of lime and cut into thin slices. Place these slices into the pitcher with the cooled tea.
- Take an apple, remove the core with the seeds in the middle, and cut in half. Cut into thin slices and add to the pitcher with the cooled tea.
- You can also add blueberries and or strawberries for additional color and flavor. Or add sliced fruit of your choice.
- Refrigerate pitcher of tea with fruit.
- Add ice to glass, pour tea over the ice and garnish with a sprig (cluster of fresh mint leaves) and or orange slice.
Makes about six 6-8-ounces of iced tea.