Total: 9 hr 15 min(includes steeping and freezing time)
Active: 10 min
Yield:about 8 servings
6 bags hibiscus tea
Frozen raspberries, for garnish
1 quart store-bought lemonade
Lemon wedges, for garnish
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.