The Texas heat has been brutal this summer. If you’re not a fan of the heat, like I am, you may want to make sure you have something cool and refreshing to drink when you brave the outside world. Forget the juice, and instead make a mimosa with tea ice cubes instead. Especially wth CBD ice cubes. Perfect to help you relax and actually enjoy some outdoor time with friends.
For this recipe I used:
SteepFuze Hibiscus Berry Loose Leaf Tea
Korbel Champagne (substitute sparkling water for a nonalcoholic version)
Dried hibiscus flowers - find at your local grocery store or holistic market.
Rosemary - for garnish
Splash of lemon juice - optional
Two tablespoons of pure cane sugar - optional for sweetness
Step one - Steep one to three teaspoons of tea for five to six minutes in hot water with sugar, then set to the side. Hint: The more tea you add the stronger the flavor and deeper the color. Set aside and let cool for 5-7 minutes.
Step two - Chop hibiscus flowers roughly. Kitchen sheers come in handy here to cut the harder flowers up. Set some at the bottom of the ice tray.
Step three - Pour tea over flowers in the tray and place leftover flowers on top. Pop the tray into the freezer for 1-2 hours.
Step four - Prep your cold champagne or sparkling water. Wash and dry your rosemary. Hint: For an added hint of flavor rub the rosemary in your hand or clap it between your hands to wake it up a bit. This will make it more aromatic.
Step five - once your cubes are frozen, break them out of the tray and place 1-3 cubes per glass. Place the rosemary in the glass and pour champagne or sparkling water over the cubes. The drink should turn pink initially, and some flower petals will float. Serve immediately and enjoy.
Continue to add liquid until the cubes completely dissolve/melt.
Taste will vary based on sugar added.
For a hint of citrus, add a splash of fresh lemon juice.
Stay tuned for more SteepFuze tea recipes. Check out the rest of my site for restaurant or travel suggestions.