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A glass with a pink drink and dried flowers on the rim, with lime wedges, more dried flowers, a tan countertop and pink wall visible in the background

Hibiscus Iced Tea

Meredith Youngon's recipe for hibiscus-rosehip iced tea with lime juice, sweetener and optional collagen powder.
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Ingredients

  • 2 tea bags or 1 tbsp loose-leaf hibiscus-rosehip tea
  • 1 cup boiling water
  • juice of ½ lime
  • 2 tsp maple syrup or raw honey
  • 1 tbsp collagen
  • powder optional
  • sliced cucumber, fresh mint leaves and/or rose petals for topping (optional)

Instructions
 

  • To a heatproof vessel, add the tea bags and pour the boiling water over them. Let steep, covered, for 10 minutes (or as long as you can stand to wait). Remove the tea bags (strain the tea leaves if using loose tea).
  • In a jar or shaker, combine the steeped tea, lime juice, maple syrup and collagen (if using). Shake well for 10 to 20 seconds, until frothy and combined.
  • Fill a glass with ice and pour the tea mixture over the ice. Garnish with any of the suggested toppings. Sip and soak up the vibrant goodness.