Raspberry Rose Hibiscus Hour

Raspberry reinforces hibiscus tea's tart berry-like character, while a few drops of rose water add a floral aroma. The rose needs to stay subtle so the glass doesn't taste perfumed. Mash the berries and strain if you prefer to avoid seeds. This is a vivid, caffeine-free cooler with a sharper first sip and a softer scent above it. It works well in a small stemmed glass when you want something that feels special without a spirit substitute or a lot of sweetness.

Ingredients

• 1 tea bag Hibiscus tea
• 6 oz Water
• 1/4 cup Raspberries
• 1/16 tsp Food-grade rose water

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

Hibiscus · caffeine-free with raspberry and rose water

Hibiscus gives raspberry and rose water a brewed base without caffeine, so the flavor does not depend on a caffeinated tea or coffee.

Raspberry, hibiscus, and rose water

The raspberry contributes a bright raspberry tang to hibiscus and rose water, giving you a specific flavor combination to reach for instead of a default pour.