Hibiscus Cantaloupe Wake-Up

Hibiscus is tart enough to give mild cantaloupe a surprisingly vivid flavor. The melon adds softness, while lime contributes a small extra citrus note. Mash the cantaloupe into the cooled tea and strain if you'd rather avoid fruit pulp. The color will be much bolder than the melon flavor, which stays fairly gentle. Start with a normal-strength hibiscus brew instead of making a concentrated infusion. The aim is a fruity iced tea you can enjoy without adding syrup.

Ingredients

• 1 tea bag Hibiscus tea
• 6 oz Water
• 1/2 cup Ripe cantaloupe cubes
• 1/4 oz Lime juice

Make it

1. Brew the tea in the measured water, using the temperature and steeping time on its packet. Remove the tea bag.
2. Cool the tea in a heatproof container, then chill for about 30 minutes.
3. Mash any soft fruit in a separate glass. Lightly bruise herbs or ginger; add these and the listed juices or spices to the cooled tea.
4. Stir well and taste. Remove ginger or herb sprigs when their flavor suits you. Strain if you prefer a smoother drink, then serve chilled.

Benefits

Cantaloupe · a little vitamin C

The 1/2 cup of ripe cantaloupe cubes adds some vitamin C for absorbing iron from plant foods, with hibiscus and lime rounding out the flavor.

Lime, hibiscus, and cantaloupe

The lime contributes a lively citrus tang to hibiscus and cantaloupe, giving you a specific flavor combination to reach for instead of a default pour.