1 cup sugar
6 hibiscus tea bags
8 oz fresh strawberries, hulled and sliced
1 two-inch piece ginger, thinly sliced
In a large saucepan, combine sugar with 4 cups water. Bring to a boil over medium-high, stirring until sugar is dissolved, about 2 minutes.
Remove pan from heat and add tea bags, strawberries and ginger. Steep about 2 hours.
Strain liquid into a pitcher and add 2 to 4 cups filtered water for desired level of sweetness.
Serve over ice and garnish with strawberries.
6 hibiscus tea bags
8 oz fresh strawberries, hulled and sliced
1 two-inch piece ginger, thinly sliced
In a large saucepan, combine sugar with 4 cups water. Bring to a boil over medium-high, stirring until sugar is dissolved, about 2 minutes.
Remove pan from heat and add tea bags, strawberries and ginger. Steep about 2 hours.
Strain liquid into a pitcher and add 2 to 4 cups filtered water for desired level of sweetness.
Serve over ice and garnish with strawberries.