If any drink was made for leisurely back-porch sipping, it’s iced tea. Our version is brewed from zesty hibiscus tea, which is made from copperyred hibiscus leaves and is naturally caffeine free. Ginger syrup and lemon juice add layers of flavor.
Recipe information
Yield
serves 8
Ingredients
1 tablespoon thinly sliced peeled fresh ginger
3/4 cup sugar
4 hibiscus tea bags
2 tablespoons fresh lemon juice
Lemon wedges, for garnish
Preparation
Step 1
Put 4 cups water, ginger, and 3/4 cup sugar into a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat; add tea bags. Cover, and let steep 15 minutes.
Step 2
Pour through a fine sieve into a bowl set in an ice-water bath. Let cool. Stir in the lemon juice. Serve over crushed ice, and garnish with lemon wedges.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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