To cut back on sugar, F&W’s Kay Chun mixes sweet tangerine juice with tart hibiscus tea. The result is a very refreshing, fruity drink.
Slideshow:More Iced Tea Recipes
12 hibiscus tea bags
4 cups boiling water
2 cups fresh tangerine juice, plus 1 thinly sliced tangerine
How to Make It
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.
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