Post by Sheila on Jun 5, 2013 17:27:53 GMT -5
the second recipe is a much simpler recipe but there both very good,iv'e used peach as well as pomegranate juice insted of the raspberry there both good.
Raspberry hibiscus Iced Tea
1/4 cup dried hibiscus flowers (can use rose hips)
1/2 cup dried raspberry leaves (can be bought online)
1/2 dried cherries
1 1/2 cups naturally sweetened raspberry or cherry juice
1/3 cup fresh orange juice
4 orange slices, for garnish (optional
In a large pot bring 4 1/2 cups of water to a boil over high heat. Stir in the hibiscus and cherries. Partially cover the pot, lower the heat, and simmer for 10 minutes. Remove pot from heat, stir in raspberry leaves, cover, and steep for 10 minutes.
Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heatproof bowl. Strain tea, pressing on the herbs to extract all liquid. Add raspberry and orange juices and stir to blend. Let brew cool completely, about 45 minutes. Fill four tall glasses with ice. Pour tea over ice and garnish each with an orange slice, if desired. Serve immediately.
Raspberry Hibiscus Iced Tea
1/2 cup naturally sweetened Raspberry juice
6 cups water
1 cup dried hibiscus flowers
1/3 cup superfine sugar
Directions
Bring water to a boil in a medium saucepan. Add hibiscus flowers. Remove from heat, and let stand for 1 hour. Strain through a sieve; discard flowers. Stir in raspberry juice and sugar. Refrigerate for at least 1 hour.Hibiscus Iced Tea
Raspberry hibiscus Iced Tea
1/4 cup dried hibiscus flowers (can use rose hips)
1/2 cup dried raspberry leaves (can be bought online)
1/2 dried cherries
1 1/2 cups naturally sweetened raspberry or cherry juice
1/3 cup fresh orange juice
4 orange slices, for garnish (optional
In a large pot bring 4 1/2 cups of water to a boil over high heat. Stir in the hibiscus and cherries. Partially cover the pot, lower the heat, and simmer for 10 minutes. Remove pot from heat, stir in raspberry leaves, cover, and steep for 10 minutes.
Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heatproof bowl. Strain tea, pressing on the herbs to extract all liquid. Add raspberry and orange juices and stir to blend. Let brew cool completely, about 45 minutes. Fill four tall glasses with ice. Pour tea over ice and garnish each with an orange slice, if desired. Serve immediately.
Raspberry Hibiscus Iced Tea
1/2 cup naturally sweetened Raspberry juice
6 cups water
1 cup dried hibiscus flowers
1/3 cup superfine sugar
Directions
Bring water to a boil in a medium saucepan. Add hibiscus flowers. Remove from heat, and let stand for 1 hour. Strain through a sieve; discard flowers. Stir in raspberry juice and sugar. Refrigerate for at least 1 hour.Hibiscus Iced Tea
