Iced tea with berries

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 4

Hibiscus tea is pleasantly refreshing with its tartness and subtle fruity flavor, and when served cold, it's a great substitute for fruit drink or compote. Brew four hibiscus tea bags per liter of water and chill. If desired, sweeten the iced tea with sugar syrup, and for an even more refreshing taste, squeeze an orange and lime into the tea pitcher. Keep the pitcher in the refrigerator and sip the berry tea throughout the day, or serve it to guests, garnishing each glass with frozen raspberries. Instructions for making a quick sugar syrup in the microwave are at the end of the recipe. Store any leftover syrup in the refrigerator and use it in drinks.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Tea

4 bags of hibiscus tea with berries
4 tbsp of water
0.5 cups or to taste simple sugar syrup
Half an orange, cut into slices
Half a lime, cut into wedges
8 frozen raspberries

Sugar syrup

1/4 cup sugar
0.5 cups of water
1/4 tsp vanilla extract

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place tea bags in a heat-safe pitcher.
Bring water to a boil in a saucepan and pour it over the tea bags. Steep the tea for 5 minutes, then remove the bags. Cool the tea and refrigerate, covered, until completely cool, about 1 hour.

Stir in sugar syrup to taste. Squeeze orange and lime wedges into the tea and toss in the wedges. Serve the tea in tall glasses. Garnish with frozen raspberries.

Sugar syrup:

In a microwave-safe bowl, combine sugar and water. Microwave for 1 minute, stirring until the sugar is completely dissolved. Let the syrup cool.

Categories:

recipe / Dishes for future use / Summer dishes / Soft drinks / Tea and herbal drinks / Sandra Lee