Hibiscus, Rose & Mint Iced Tea

It seems we’ve headed back into summer for a brief interval this week so I thought I would share one of my favourite herbal infusions that works really well as a cold brewed iced tea. The measurements here are not set in stone. Play around with different quantities and find what you like best. You could also add in a sweetener such as a dash of maple syrup or a simple sugar syrup once it’s brewed but I find the flavours of the herbs here are sweet enough on their own. You can also make a big batch and keep it in a jar the fridge for a couple of days or freeze it into ice cubes to add into water.

Ingredients:

• 1 Tbsp dried hibiscus flowers

• 1 Tbsp dried rose petals

• 1 Tbsp dried mint (or 2 tbsp of fresh mint)

• 500ml filtered or spring water

Method:

• Combine your dried herbs in a jar and fill it to the top with cold filtered water.

• Allow your herbs to steep in the sunshine for a couple of hours or overnight.

• Strain the herbs & refrigerate until it’s cool.

• Pour your infusion over ice & enjoy! It should keep in the fridge for a couple of days.