Ingredients (makes ~2L)

4-6 servings hibiscus tea*, bagged or placed into tea infuser/percolator/filter
4-6 tbsp lemon juice
6 cups ice cubes (~2 ice cube trays)

Method

1. Bring 1 litre of water to a boil.
2. Place your tea bags or infuser in a heat safe pitcher/bowl that holds 2 litres of liquid,  a pot that will hold over 2 litres of liquid, or a french press that holds over 1 litre of liquid. Pour boiling water over the tea – if using an open topped infuser, make sure that the water does not spill overtop of it and get leaves in the tea.
3. Allow to sit for the amount of time indicated on your specific tea – for hibiscus tea I have found that this is usually 4-6 minutes.
4. Remove tea bags/infuser from the now brewed tea – if using a french press to filter tea, press the tea and transfer to a larger vessel.
5. Add in ice cubes and lemon juice to the hot tea. Stir to combine. If you haven’t already, transfer to your serving jug or vessel.
6. If serving immediately, serve over ice. Otherwise, place in the fridge until ready to serve and stir before serving.

Notes:

1. *This amount will depend on the type of hibiscus tea that you have. Loose leaf tea will typically need 1 tbsp per serving, and bagged tea will need 1-2 bags.
2. I freeze leftover lemon juice into cubes to increase shelf life. My cubes are typically 1-2 tbsp so I will use 4-6 cubes.
3. I would not use a glass pitcher to make the iced tea, as going from boiling hot to adding ice can cause thin glass to crack. If you are using a glass pitcher for serving, transfer the ice tea lemonade to the pitcher once the ice has been incorporated. I personally make the recipe so often that I invested in a pitcher that has a tea percolator attachment.