This cocktail goes out to all the tea drinkers and summer lovers and wanderlusters alike. Crafted by Elizabeth Van Lierde, Queen of Tasty Sips, it combines the deliciousness of Hibiscus and fresh fruit in cocktail form. Spiked Hibiscus Tea is most certainly going to be added to your backyard party menu the second you have a taste. So grab your biggest pitcher and meet your new favorite batch cocktail.
Craving a summer excursion somewhere exotic?! Ah, aren't we all. If you're not able to pack your bags just yet we've got a cocktail filled with tropical flavor! Spiked Hibiscus Tea is the perfect start to any summer dinner party! It is packed with floral notes and filled with fresh fruit. The hibiscus flavor transforms any backyard location into a tropical oasis! Now throw on those twinkly lights and grab your biggest cocktail pitcher, you've got an at home happy hour with your name on it!
Spiked Hibiscus Tea
|1 Liter / 30 Ounces of black tea||1 Cup of pineapple Juice|
|1/2 Cup of pomegranate juice||1/2 Cup of hibiscus liqueur|
|1 Pint of Raspberries||1 Pint of Gold Raspberries|
|2 Lemons thinly sliced||2 Limes thinly sliced|
|2 Cups of strawberries quartered||Handful of fresh mint leaves|
|1/4 - 1/2 Cup of sugar - to your desire|
In a large pitcher fill with all fruit.
Add in tea, juices, and liqueur.
If sweetness is desired, add sugar to taste.
Chill for 2-4 hours and serve over crushed ice.
If making non-alcoholic just omit the hibiscus liqueur.