- 1 cup hot water
- 2x Organic Hibiscus teabags
- 1 bunch fresh basil
- 1 bunch fresh mint
- 1x lemon squeezed
- 1 tbsp rice malt syrup
- 750ml filtered water
- Ice to serve
Brew hibiscus tea bag in your cup of hot water with the rice malt syrup.
Add fresh herbs and lemon to a litre glass bottle or mason jar.
Once the tea has steeped for 5 - 10 minutes, pour into bottle and leave to infuse with the herbs and lemon for at least an hour and up to overnight.
Magic tip: infuse in the sun or moonlight to supercharge your tea.
When you're ready, serve over ice and store in the fridge for up to 3 days.