Beverages Recipe

Steep the tea

Bring 4 cups of water to a near boil (about 200°F / 93°C). Remove from heat and add 4 Teatulia hibiscus tea bags. Let steep for 6–8 minutes for a bright, tart infusion. For stronger flavor steep up to 10 minutes.

Sweeten and cool

Remove the tea bags, squeezing gently against the side of the pot to extract liquid. While still warm, stir in 3 tablespoons simple syrup (or honey) and 2 teaspoons fresh lemon juice until dissolved. Taste and adjust sweetness or lemon to preference.

Chill and serve

Allow the tea to cool to room temperature (15–20 minutes) then refrigerate until cold or pour over 2 cups of ice in a pitcher. If desired, top with up to 2 cups of cold water to dilute concentration to taste. Serve over ice in individual glasses, garnish each with a lemon slice and a mint sprig if using.

Make simple syrup (if using granulated sugar)

In a small saucepan combine 3 tablespoons sugar and 3 tablespoons water. Heat gently, stirring until sugar dissolves. Remove from heat and cool. (Alternatively use 3 tablespoons prepared simple syrup.)

Juice lemons

Roll lemons on the counter to loosen juices, then cut and juice until you have 1 cup fresh lemon juice (about 4–6 lemons). Strain to remove seeds and pulp if desired.

Combine and adjust

In a large pitcher combine 1 cup fresh lemon juice, 4 cups cold water, and 3 tablespoons simple syrup. Stir thoroughly, taste, and adjust: add more water to weaken, more syrup to sweeten, or more lemon juice to brighten. If you prefer sparkling lemonade, substitute 1 cup of the cold water with 1 cup club soda or sparkling water and add it just before serving to retain fizz.

Serve

Add 4 cups ice to the pitcher or individual glasses, pour lemonade over ice, and garnish with lemon wheels and fresh mint leaves if desired.

Chill La Croix cans ahead of time for best flavor. Fill glasses with ice (about 1/2–3/4 cup per serving). Open a chilled can of La Croix and pour into each glass.

If desired, garnish each glass with a lime or lemon wedge. For a simple mocktail twist: add a splash (about 1–2 tablespoons) of the prepared hibiscus tea or a small squeeze of fresh citrus to a glass of La Croix and stir gently.