Strawberry-Rhubarb-Hibiscus Sipper

This Strawberry-Rhubarb-Hibiscus Sipper layers the tartness of rhubarb and lime with sweet strawberries and floral hibiscus tea. Lightly sweetened and vibrantly pink, it’s a refreshing non-alcoholic drink perfect for warm days, brunches, or garden gatherings.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

6½ cups water, divided

4 Tazo Passion hibiscus, orange peel & rose hips tea bags

2 cups washed and roughly chopped fresh or frozen rhubarb

1½ cups hulled and halved strawberries, plus additional for garnish

½ cup granulated sugar

3 tablespoons fresh squeezed key lime juice (10 to 12 key limes)

Thinly sliced key limes, for garnish

Fresh basil, for garnish

Directions

For hibiscus tea, in a medium saucepan, bring 6 cups water to a boil. Remove from heat; add tea bags. Steep tea, uncovered, for 2 to 3 minutes. Remove tea bags. Transfer tea to a 2-quart pitcher; cover and refrigerate at least 2 hours or until well chilled.
For fruit syrup, in a medium saucepan, combine remaining ½ cup water, rhubarb, 1½ cups strawberries and sugar. Bring to a boil over medium heat; reduce heat. Simmer for 8 to 10 minutes or until sugar dissolves and fruit softens, stirring occasionally. Remove from heat and cool for 20 minutes.
Strain fruit syrup mixture through a fine-mesh sieve set over a bowl. Using the back of a spoon, gently press fruit mixture to release juices. Discard fruit pulp.
To serve, in a large pitcher, add strained fruit syrup, hibiscus tea, lime juice and ice; gently stir to combine. Garnish with key lime slices, basil and additional strawberries, if desired.