- Level: Easy
- Total: 9 hr 15 min (includes steeping and freezing time)
- Active: 10 min
- Yield: about 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 75
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 0 g
- Sugar
- 19 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 32 mg
- Level: Easy
- Total: 9 hr 15 min (includes steeping and freezing time)
- Active: 10 min
- Yield: about 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 75
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 0 g
- Sugar
- 19 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 32 mg
Ingredients
Directions
Special equipment:
an ice cube tray- Bring 1 1/2 quarts water to a boil in a small pot over high heat. Remove from the heat and add the tea bags. Cover and let steep between 1 and 1 1/2 hours. Discard the tea bags, then place the hibiscus tea in the refrigerator to cool completely.
- Place 2 or 3 frozen raspberries into each compartment of an empty ice cube tray. Using 2 cups of the tea, add enough cooled hibiscus tea to submerge the raspberries and place in the freezer 8 hours or up to overnight.
- Combine the lemonade with 1 quart chilled hibiscus tea in a large pitcher and stir to combine. Pour over raspberry ice cubes and serve with lemon wedges.
