This Raspberry Hibiscus Iced Tea recipe is flavored with fresh raspberries, mint leaves and a drizzle of honey, turning regular hibiscus tea into something exciting.
There was a time when I hated all tea. Or, I thought I did anyway because the only tea I’d ever tried was black and green tea. To this day, I still can’t “do” black or green tea—I don’t care how healthy they are, they’re just not my cup of tea (pun definitely intended). But guys, there’s WAY BETTER tea out there. Like hibiscus tea, for example. I’ve been trying to find the teas that I do like and so far I’ve determined that I prefer iced tea over not (not surprisingly, though hot tea is nice if/when I have a sore throat) and I really like roobios tea and hibiscus tea.
Oh and as a note, I’ll never like tea as much as coffee. ….just had to put that out there. But! This hibiscus iced tea recipe comes mighty close, and it’s especially delicious in the summer months—I mean, helloooooo fresh raspberries. And honey. And mint.
I feel like this recipe is really just a snazzy way to drink your tea. Ohhhh snazzy, I think I’m going to bring that word back. Anyway, you simply add fruit, mint and a drizzle of sweetener and BAM, you’ve got yourself extra flavorful and kinda of fancy tea. Think of it as a step up from this mojito water.
Here’s what you’re gonna wanna do: you’re going to start by boiling a large pot of water, and then pouring the water overtop of the hibiscus tea and other ingredients, allowing the tea to steep for 20 minutes or so before pouring the tea through a fine mesh strainer. If you like hot tea, then enjoy as-is, but if you’re an iced tea drinker, you’ll want to transfer the tea to the refrigerator until it’s at your desired temperature.
Is this even a real recipe? Uhhh yeah, you know my favorite recipes are the stupid-easy kind, and this hibiscus iced tea recipe is so stupid easy.
DRINK UP and happy Friday!Print
Raspberry Hibiscus Iced Tea Recipe
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- 5 cups water
- 1/3 cup loose hibiscus tea
- 1/2 cup raspberries
- 12 large mint leaves
- 1–2 tbsp honey
- Pour loose hibiscus tea into a large bowl and set aside.
- Next, bring water to a boil. Once boiling, remove from heat and pour it over the loose tea.
- Add the raspberries, mint and honey to the pitcher and then let tea steep for approximately 20 minutes.
- Pour tea through a fine mesh strainer and into a large bowl or pitcher, and then place the pitcher in the refrigerator until it’s cold.
- Serve tea over ice and enjoy!