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Ingredients
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Hibiscus-Strawberry Tea Base
Brightening & Garnish
Optional Sparkle (for cocktail or soda variation)
Method
Hibiscus-Strawberry Tea Base
- 1
Make hibiscus infusion
Bring 4 cups of water to a near boil (just off a rolling boil, about 205°F / 96°C). Remove from heat and add the dried hibiscus flowers. Cover and steep for 8–12 minutes depending on desired strength (8 minutes for lighter color/flavor, 12 for deep tartness).
- 2
Strain and sweeten
Strain the hibiscus infusion into a heatproof pitcher, pressing lightly on the flowers to extract liquid. While the infusion is still warm, stir in the granulated sugar until fully dissolved.
- 3
Macerate strawberries
In a bowl, lightly muddle the halved strawberries to release juices (3–5 gentle presses). Add the muddled strawberries to the warm, sweetened hibiscus infusion so they macerate and infuse flavor and color for 10–15 minutes.
- 4
Add citrus
Stir in the fresh lemon juice and fresh orange juice to the warm mixture. Taste and adjust: add more lemon for brightness or a splash more orange for sweetness. Allow the mixture to cool to room temperature (about 20–30 minutes).
- 5
Dilute and chill
Once cooled, pour the infusion through a fine mesh strainer into a clean pitcher to remove hibiscus petals and strawberry solids. Add 4 cups cold water to the strained tea to dilute to a balanced strength. Refrigerate until thoroughly chilled, at least 1 hour.
Brightening & Garnish
- 6
Prepare glassware
Fill 4 tall glasses with about 1/2 cup crushed or cubed ice each (or full ice if preferred). Add a lemon slice, an orange wheel, and 1–2 strawberry slices to each glass. Tuck a mint sprig beside the fruit for aroma.
- 7
To assemble non-alcoholic In Bloom: pour 1 cup of chilled hibiscus-strawberry tea base into each prepared glass (leaving room if adding sparkling water).
- 8
If serving sparkling: top each glass with 1/2 cup sparkling water or club soda and gently stir once to combine. Adjust sparkle to taste.
- 9
Garnish each glass with an additional mint sprig and a thin curl of citrus peel if desired. Serve immediately.
Optional Sparkle (cocktail variation)
- 10
For an alcoholic In Bloom: add 1 tablespoon (15 ml) of vodka or gin to each glass before topping with sparkling water. Stir gently to combine. Taste and adjust spirit to preference (up to 1.5 tablespoons per serving for a stronger cocktail).