Recipe author – Sandra lee (Sandra Lee) – television chef, TV presenter, culinary writer
Hibiscus tea is pleasantly refreshing with its acidity and unobtrusive fruity taste, and when cold, it perfectly replaces fruit drinks or compote. Brew four sachets per liter of hibiscus and cool. If desired, sweeten iced tea with sugar syrup, and squeeze an orange and lime into a jug of tea for an even more refreshing taste. Keep the jug in the refrigerator and drink berry tea throughout the day or serve it to the guests, decorating each glass with frozen raspberries. At the end of the recipe there is an instruction for making quick sugar syrup in the microwave. Keep the remaining syrup in the refrigerator and use in drinks.
Time: 1 hour. 20 minutes.
Recipes use volumetric containers with the volume:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 hibiscus tea bags with berries
- 4 tbsp. water
- 0.5 tbsp. or to taste simple sugar syrup
- Half sliced orange
- Sliced Lime
- 8 frozen raspberries
- 1/4 Art. Sahara
- 0.5 tbsp. water
- 1/4 tsp vanilla extract
- Put the tea bags in a heat-resistant jug.
- In a saucepan, bring the water to a boil and pour tea bags. Brew tea for 5 minutes, then remove the bags. Cool the tea and refrigerate, cover, until completely cooled, for about 1 hour.
- Stir in sugar syrup to taste. Squeeze slices of orange and lime into tea and throw the slices there. Serve tea in tall glasses. Garnish with frozen raspberries.
In a microwave bowl, mix sugar and water. Microwave for 1 minute; mix until sugar is completely dissolved. Let the syrup cool.