Ibisco Fizz Recipe

Brew the Tea

In a small saucepan, bring 2 cups of water to a boil. Add dried hibiscus flowers and remove from heat. Let steep for 10–15 minutes.

Strain the tea into a container to remove the flowers, then stir in 2 tablespoons of honey or sugar while the tea is still warm. Let cool to room temperature, then refrigerate until chilled.

In a blender, combine the peeled and pitted peach with 2 tablespoons of water and 1 teaspoon of honey (if desired). Blend until smooth.

Strain through a fine mesh sieve for a smoother texture (optional). Set aside.

In a small bowl or glass, muddle 4 fresh basil leaves with 2 tablespoons of fresh lemon juice to release the basil flavor. Let sit for 5 minutes to infuse.

In a glass, add 2 tablespoons of the peach puree and 2 tablespoons of the lemon-basil mixture.

Pour in 1/2 cup of chilled hibiscus tea and stir gently to combine.

Add 1/2 cup of ice cubes, then top with 1/2 cup of club soda or sparkling water.

Garnish with a sprig of fresh basil and a slice of peach. Serve immediately.