Hibiscus Mineral Tea
Sweet tea is a delight I didn’t understand until we moved to Tennessee ten years ago. There is something just right about a lightly sweetened, slightly bitter, heavily iced drink when you’re sitting on your porch rocking in your chairs. Unfortunately, a drink full of sugar and caffeine isn’t high on my list of “things that makes my body feel good.” I’d dabbled in different tea blends, but it wasn’t until I tasted a friend’s hibiscus tea sweetened with honey that it clicked. Four glasses in I realized it was my new favorite drink. The nettle is earthy and packed with minerals (perfect for replenishing on those sweaty summer days) and the hibiscus lends a floral note and the rosehips add the berry like essence and a punch of vitamin C. I sweeten it slightly with raw honey and a squeeze of lemon wakes it all up. We are up to a liter a day at this point and I have no plans to stop.
Ingredients:
1 nettle tea bag
2 hibiscus tea bags
1 rosehip tea bag
2 tablespoons honey
juice of 1 lemon
32 oz. boiling water
32 oz. jar
Directions:
Use a rubber band to hold the tea bag strings outside rim of the jar and place the tea bags into the jar. Pour the boiling water almost to the rim of the jar. Let it steep for about 20 minutes. You can also make sun tea and let it steep outside in the sun for 6 hours. After steeping, remove the tea bags while the tea is still warm and add the honey. Squeeze the lemon juice in and give it a stir or shake. Store in the fridge and serve over ice. Enjoy!
