Makes 8 servings
INGREDIENTS
1/2 cup dried hibiscus petals or two tea bags of hibiscus tea
2-3 cinnamon sticks
8 cups of water
½ cup of California Pomegranate Honey
2 tablespoons of fresh lime juice
DIRECTIONS
1. Place hibiscus petals and cinnamon in a tea steeper or wrap in cheesecloth securely.
2. You’ll steep your tea either in the sun or on the stovetop.
Sun Tea Method:
Place the hibiscus petals and cinnamon in a pitcher or container (that can hold at least 8 liquid cups)
Add 8 cups of water to the pitcher and place it outside in the sun for at least 2 hours
Taste and when it has steeped to your liking, bring inside and add ½ cup of California Pomegranate Honey until fully dissolved
Stovetop Method:
Place your tea sachet in a large pot and add 8 cups of water
Heat until steaming
Remove from heat and add ½ cup of California Pomegranate Honey until fully dissolved
3. Add lime juice and chill in the fridge before serving over ice.
Optional: This beverage is also delightful topped off with a splash of sparkling wine, champagne, or sparkling mead.
