This is a beautiful and colorful tea with a refreshing touch of lemon. It’s wonderful during the warmer months, for picnics and grilling outside. I like to use a blend of teas—the black tea gives it body and the hibiscus tea brings light floral flavors and nice color. Adjust the recipe to brew enough for a large crowd—simply use one tea bag of each variety for every two servings.
Most grocery stores sell a mix of edible flowers that you can find next to fresh herbs—pansies, nasturtiums, snapdragons, or rose petals. Check to see what is locally available to you.
See more satisfying spring recipes for when you’re not sure what to cook.
Heat the water in a saucepan until it comes to a simmer. Add the tea bags and let steep for 5 minutes. The tea will take on a deep ruby-red color when it is ready. Remove tea bags. If you are using honey or agave syrup, stir it in while the tea is still hot. Pour in the cold water and let the tea cool in the refrigerator while you are making dinner. Just before serving, pour over ice and slivers of lemon and garnish with fresh mint and edible flowers. Cut the tops off the honey sticks, if using, and place in individual glasses cut-side up.