An incredible and delicious blend of hibiscus flowers, strawberries and raspberries.
Hibiscus, by its nature, is tart, or “bright” as we might refer to acidity in the coffee world. On its own, this tea may be borderline “sour”; however, like all ingredients, it is how you use it. I have added a few recipes below, including hot and cold infusion, plus what we refer to as “snaps” in Denmark.
This can be served hot or as a refreshing iced beverage.
For a fruity, juicy hot brew, 8g of tea per litre of tea. 90 °C for 3 minutes. If it’s a little bright for you, why not try a little honey to balance it.
You could chill the hot brew down and drink as an iced tea, too.
If you like another type of infusion (strictly for over 18 and overs) add 35g of red berry cocktail to 1000ml of decent vodka, along with 60g of blonde sugar. Wait 3 months and just add soda or tonic. This is literally a red berry cocktail.
