Strawberry Cold Brew Hibiscus Tea
This caffeine-free cold brew hibiscus tea is absolutely delicious and naturally sweet from the fresh strawberries and orange.
Servings: 3 servings
Ingredients
- 1 ½ tablespoons hibiscus tea (or 3 tea bags)
- 6 strawberries sliced
- ⅓ orange sliced and peel removed
- 6 leaves mint torn
- 3 cups water cold or room temperature
Instructions
- In a container, combine all ingredients. Cover and refrigerate for 12-24 hours.Stir to make sure the hibiscus tea touches the water.
- Use a strainer to remove all solids.The tea, fruits, and mint should not be left in the drink more than 24 hours.
- Serve with or without ice.The cold brew tea can be stored in the refrigerator for up to 3 days.
Notes
- This recipe was formulated to fit perfectly inside this Weck glass jar.
- A common question I get asked is if frozen strawberries can be used instead of fresh, and the answer is yes! Thaw it out a bit, then slice before adding them to the container. You want to maximize the surface area of the fruit for a better infusion.
- To remove dirt and any bacteria, give the fruits and herbs under cool running water and rub them with your hands. Don't use any soap.
- Don't leave the loose tea, herbs, and fruits in the cold brew tea more than 24 hours. Take them out and the cold brew tea can be stored in the refrigerator, in an airtight container for up to 3 more days. This means from the day you put the cold brew tea and fruit into the refrigerator to the day you have your last sip, it should be 4 days total. Leaving solids in the cold brew tea can accelerate bacterial growth.
- I recommend using filtered water when making any kind of drink. Better water means better tea.
Nutrition
Calories: 15 | Carbohydrates: 4g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 12mg | Potassium: 65mg | Fiber: 1g | Sugar: 3g | Vitamin A: 62IU | Vitamin C: 22mg | Calcium: 18mg | Iron: 0.1mg