Geoffrey Zakarian makes Hibiscus Half and Half, as seen on Food Network's The Kitchen  Season 14.
Recipe courtesy of The Kitchen

Hibiscus Half-and-Half

Getting reviews...
  • Level: Easy
  • Total: 9 hr 15 min (includes steeping and freezing time)
  • Active: 10 min
  • Yield: about 8 servings
  • Nutrition Info



Special equipment:
an ice cube tray
  1. 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.
  2. 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.
  3. 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.