Hibiscus Summer Fruit Cooler Recipe

Hibiscus Summer Fruit Cooler (½ Gallon)

Ingredients

• 25g Hibiscus Summer Tea Blend
• 1400 mL water (6 cups)
• 500 mL orange juice (2 cups)
• 45 mL honey (3 to 4 tablespoons)
• 65 grams cane sugar (1/3 cup)
• Optional: small squeeze of fresh lime juice when serving
• Water to make ½ gallon total (about 1.9 L)

Instructions

1. Brew the tea base
   Bring about 1400 mL (6 cups) of water to a boil.
2. Steep herbs and tea
   Add to the hot water:
• Hibiscus Summer Tea Blend

Steep:

• 10–15 minutes for stronger flavor
• 8–10 minutes for lighter flavor
2. Strain
   Remove herbs and tea leaves.
3. Sweeten while warm
   Stir in cane sugar and honey until fully dissolved.
4. Allow tea to cool slightly and add orange juice
   Pour in orange juice after the tea cools slightly.
5. Dilute and chill
   Add cold water and/or ice until total volume reaches ½ gallon (1.9 L).
6. Serve cold
   Taste and adjust:
• more honey for sweetness
• more orange juice for brightness
• a squeeze of lime for extra freshness

Notes

• Hibiscus gives tartness and deep ruby color.
• Lemongrass adds brightness and a citrusy herbal note.
• Assam gives body and depth so the drink doesn’t taste thin.
• Best served very cold or over crushed ice.