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Strawberry-Hibiscus Iced Tea

By
Test Kitchen
Summer 2025
This iced tea is fruity and sweet with bright floral notes—a perfect drink for tea lovers looking to beat the heat.

Recipe Information

Total Time:
Yield:
8 servings (7 ounces each)

Ingredients

6 cups water

3 Numi yuzu bancha green tea bags

3 The Republic of Tea hibiscus superflower tea bags

2 cups hulled and halved strawberries, plus additional slices for garnish

⅓ cup granulated sugar

½ cup fresh lemon juice

Fresh mint, for garnish

Directions

  1. In a medium saucepan, bring 6 cups of water to a boil. Remove from heat; add yuzu bancha and hibiscus tea bags. Steep tea, uncovered, for 8 to 10 minutes. Remove and discard tea bags. Transfer tea to a 2-quart pitcher; cover and refrigerate at least 2 hours or until well chilled.
  2. Meanwhile, in a medium bowl, mash 2 cups of strawberries with a potato masher until completely mashed. Stir in sugar. Cover and refrigerator until serving, stirring occasionally.
  3. To serve, strain strawberry mixture through a fine-mesh sieve set over the pitcher with tea; discard pulp. Stir in lemon juice. Pour tea into ice-filled glasses; garnish with additional strawberry slices and mint, if desired.

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