- 12 hibiscus tea bags
- 4 cups boiling water
- 2 cups fresh tangerine juice, plus 1 thinly sliced tangerine
How to make this recipe
In a heatproof bowl, cover the tea bags with the boiling water. Let steep for 20 minutes. Strain the tea through a fine sieve into another heatproof bowl. Let cool to room temperature, then stir in the tangerine juice.
Divide the tea and all but 4 tangerine slices among 4 ice-filled glasses. Garnish with the reserved tangerine slices.
The tea can be refrigerated for 2 days.