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Hibiscus Roiboos Lemon Ice Tea

Dried hibiscus flowers make for a fruity and tart tea that works wonderfully well with a full-bodied roiboos. Add fresh lemon juice, a hint of sweetener and some fresh mint and you have a caffeine free ice tea that will make you happy all summer!

Ok, so we had a hail storm today in Berlin. Ya know what? It’s ok, it’s all good, it’s fine, everything’s fine, I’m fine…

I think I’ll just sit on my sofa with my sunnies on and sip my

and pretend I’m lying on a beach letting the rays of sun unfurl my grinchlike winter soul.

Please, by all means, anyone and everyone who is enjoying a small taste of summer, and those who are still longing, as I am: make this Ice Tea! It’s fruity and tart, with a hint of sweetness from agave syrup and the light touch of fresh mint leaves. And just look at that gorgeous color! It’s enough to make anyone dream of far flung shores. Shake up with some ice in a cocktail shaker and pour over ice. Or add some sparkling water for a fun bit of fizz.

And I’m just going to grit my teeth against the cold and count down the days until I’m on a plane heading towards Spain. 34 more days, peeps!

xoxo Donata


Makes 4 cups

2 roiboos tea bags

1/2 cup dried hibiscus leaves

1/2 cup fresh mint leaves

2 tbsp agave syrup

4 tbsp (60 ml) fresh lemon juice


Place the dried hibiscus and mint leaves in a heatproof container and pour 2 cups (500 ml) of freshly boiled water over them. Let steep for 30 minutes.

Place the roiboos tea bags in another heatproof container and pour 2 cups (500 ml) of freshly boiled water over them and let steep for 10 minutes.

When finished steeping, strain out the hibiscus leaves, mint leaves and teabags.

Combine in a large jug or container. Add the agave syrup and fresh lemon juice and stir to combine.

Chill for at least an hour.

Serve over ice or mixed with some sparkling water.

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