Minted Raspberry-Hibiscus Agua Fresca

Minted Raspberry-Hibiscus Agua Fresca

Cooking Light JUNE 2006

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 19.8g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 2mg
  • Calcium: 6mg

Go to full version of

Minted Raspberry-Hibiscus Agua Fresca recipe