Hibiscus Iced Tea

June is Iced Tea Month! Enjoy this refreshing recipe on a hot day. From Eating Well Magazine.

1/4 cup loose hibiscus tea, or 12 herbal tea bags

4 cups boiling water

1 cup pomegranate juice

4 cups cold water

lemon wedges, for garnish

1) Steep loose tea or tea bags in boiling water for 3 to 5 minutes. 2) Strain the tea or remove tea bags and pour into pitcher. Stir in pomegranate juice and cold water. Refrigerate until chilled, about 2 hours. Serve over ice with lemon wedges, if desired.

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