Strawberry Hibiscus Limeade Food

STRAWBERRY HIBISCUS-TEA LEMONADE

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.)

STRAWBERRY HIBISCUS-TEA LEMONADE

Steps:

• SIMPLE SYRUP:.
• Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Let cool completely, and refrigerate for up to 1 month.
• LEMONADE:.
• 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 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 a pitcher. (Stir gently, but do not press strawberries, or juice will become cloudy).
• Add lemon juice and simple syrup to pitcher and stir to combine. Divide juice among ice-filled glasses, or refrigerate for up to 3 days.

STRAWBERRY HIBISCUS LIMEADE

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.