Cherry Hibiscus Iced Tea

Stay hydrated on hot days with this refreshing, caffeine free summer cooler full of antioxidants. If cherry season has passed, use blueberries instead.


Hibiscus Base
6 cups drinking water
1 cup Hibiscus Cooler

Cherry Syrup
2 cups fresh or frozen cherries, pitted (or blueberries)
1 cup water
1 cup sugar
Sparkling water
Fresh mint sprigs


In a large sauce pan, bring water to the boil. Stir in hibiscus cooler and remove from heat. Set aside for 2 - 3  hours.
Place pitted cherries (or blueberries), water, and sugar in a small saucepan pot, and bring to a boil. Cover, reduce heat and simmer for 15-20 minutes. Allow to cool slightly, then add mixture to blender and process until smooth. Strain fruit syrup through a sieve and place in a large pitcher.

Place strainer on top of pitcher and pour the hibiscus mixture through the strainer, pressing hibiscus with a spoon to get all of the juice. Stir.

To serve, fill glasses with ice and fresh mint. Fill 1/3 full with the hibiscus-cherry mixture, and top off with plain or sparkling water.  

Refrigerate leftover mixture.