Minted Hibiscus and Raspberry
Tea and tequila—now that’s a unique combination. When you’re in the mood for iced tea with a bit of a kick, try this creative cocktail.
- 8 cups water
- 3 cups raspberries
- 1/4 cup coarsely chopped fresh mint, plus leaves for garnish
- 6 hibiscus tea bags or 6 Tbs. hibiscus flowers
- 3/4 cup sugar
- 2 cups silver tequila
- 1/2 cup Grand Marnier
- 1/2 cup fresh lime juice
- Ice as needed
In a large saucepan over high heat, bring the water to a boil. Add 2 cups of the raspberries, the chopped mint and the tea bags. Remove from the heat and let stand at room temperature for 1 hour.
Remove and discard the tea bags and strain the mixture through a fine-mesh sieve into a large pitcher. Discard the solids. Add the sugar, tequila, Grand Marnier and lime juice and stir to combine. Refrigerate for at least 1 hour before serving.
Pour into ice-filled glasses. Garnish with the remaining 1 cup raspberries and mint leaves and serve immediately. Serves 6 to 8.
Adapted from Williams-Sonoma Entertaining with the Seasons (Free Press, 2010).