Homemade Hibiscus Raspberry Mint Iced Tea

It's April, but it sure feels like summer the last week in Seattle. The weather is about to change though, back to it's normal spring state of clouds and rain. But that is okay, as the clouds and rain are beautiful and provides our lush, fertile land in the Pacific Northwest. 

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Advice from the hibiscus: Live with joy, Create a colorful life, Open to love, Share your healing gifts, Be dazzling!

The beauty of the hibiscus and it's deep red / pink color has inspired me to make something cooling with a Hawaiian flare. During COVID, it's been hard to stay positive, healthy and free of worry. For some being inspired or creative has been difficult because we are operating in survival mode. 

By using nature and it's natural ingredients, this drink is to inspire people to get back to nature, natural living and creativity. It's like saying "aloha" to the beautiful aspect of you. 

With only four ingredients, you have the opportunity to drink this as is, or add additional sweetener like stevia, sugar or agave nectar (or honey for non-vegan option). Hibiscus and raspberries are naturally tart so it is not naturally sweet, but the mint cools this tea down. 

Hibiscus is an excellent flower to aide various health ailments such as: hypertension, lower blood pressure, reduce blood sugar levels, liver health and can reduce menstrual cramps. 

This Hawaiian dress + many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet.

Homemade Hibiscus Raspberry Mint Iced Tea
Makes 4-5 cups 
Time: 20-40 minutes

Ingredients:
1/2 heaping cup fresh raspberries
1/3 cup dried hibiscus OR 4 hibiscus tea bags (Traditional Medicine Hibiscus Tea Bag)
4-8 mint leaves
5 cups of water
optional: sweetener of choice to taste

Directions:
Bring the 5 cups of water to a boil and then remove the pot from the heat. Steep the hibiscus (or tea bags) in the hot water for 20 minutes. About 5 minutes in, add the raspberries. If you want sweeter add it in once the 20 minutes of steeping is done, and mix until well combined. 

After the 20 minutes of steeping, add 4-6 mint leaves and place the pot in the refrigerator for another 10-20 minutes. The raspberries should be near white in color as the color and nutrients have steeped into the tea. 

From here you can either chill until cold, or use immediately by ladling the tea into cups while using a fine mesh strainer to remove any of the berries and hibiscus. Serve over ice and garnish with additional mint leaves and raspberries. Enjoy! 

Let's Connect! Check out my other cooling beverages below! 

Lilac Lemon Infused Water

Pineapple Mint Spritzer

Basil Mint Sparkling Lemonade

Yum

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