Minted Raspberry-Hibiscus Agua Fresca

recipe

Yield:

8 servings (serving size: 1 cup tea and 1 mint sprig)

Recipe from

Cooking Light

Nutritional Information

Calories 77
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 19.8 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 2 mg
Calcium 6 mg

Ingredients

8 cups water
2 cups fresh raspberries
1/4 cup coarsely chopped fresh mint leaves
6 rose hip and hibiscus tea bags (such as Pompadour brand)
3/4 cup sugar
1 tablespoon fresh lemon juice
8 mint sprigs

Preparation

Bring 8 cups water to a boil in a large saucepan. Add raspberries, mint, and tea bags. Remove from heat. Let stand 1 hour at room temperature. Remove tea bags; strain mixture through a sieve, reserving liquid. Discard solids. Add sugar and juice to tea, stirring until sugar dissolves. Garnish with mint sprigs.

David Bonom,

Cooking Light

June 2006
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