Strawberries In Hibiscus Tea Syrup Luzianne Tea Food
STRAWBERRY HIBISCUS LIMEADE
Red drinks are central to Juneteenth celebrations, as the color red represents the blood shed by enslaved people. Strawberry soda is commonly served, but this punch builds on that tradition, adding hibiscus, lime juice and mint to a strawberry base. It's a great way to use up slightly overripe strawberries. (It's better to use overripe berries than underripe ones, since underripe berries can have bitter notes.) The pineapple juice ice cubes are a little extra effort, but they melt right into the drink, changing its flavor as you drink it. At first, it's good. Over time, it's incredible.
Provided by Millie Peartree
Categories non-alcoholic drinks
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- The night before serving, make the pineapple ice cubes: Pour pineapple juice into an ice cube tray, and allow to freeze overnight.
- To a large pot, add 6 cups of water and bring to a boil over high heat. (Alternatively, you can boil the water in a tea kettle.)
- Add the mint leaves to a pitcher, and muddle them to release oils. To the pitcher, add the tea bags, boiling water and lime juice. Stir to combine, then steep for 15 minutes.
- While the tea steeps, purée strawberries in a blender. (You should have about 1 cup purée.)
- Add strawberry purée and hibiscus syrup to the pitcher, stir and refrigerate until ready to use.
- Add pineapple ice cubes, if using, to each glass, and pour limeade over. Serve garnished with fresh strawberries, lime slices and mint.
STRAWBERRY HIBISCUS-TEA LEMONADE
Juicy strawberries and floral hibiscus create a new jewel-toned spin on the Arnold Palmer -- a mix of tea and lemonade.
Provided by Martha Stewart
Categories Drink Recipes
Yield Makes 6 1/4 cups
Number Of Ingredients 6
Steps:
- Bring water to a simmer in a small saucepan. Remove from heat, add tea bags, and steep for 30 minutes. Discard tea bags, and pour tea into a pitcher. Let cool completely.
- Combine strawberries and sugar in a heatproof bowl set over a pot of simmering water. Heat until strawberries release their juices, about 25 minutes. Strain through a sieve into the pitcher. (Stir gently, but do not press strawberries or juice will become cloudy.)
- Add lemon juice and simple syrup to the pitcher, and stir to combine. Divide juice among ice-filled glasses. (Or cover, and refrigerate for up to 3 days.)
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