Iced Hibiscus Berry Tea Lemonade

Add 2 heaped teaspoons of Little Berry Hibiscus loose leaf tea to a teapot or heatproof jug. Pour over 500ml of just-boiled water (around 95°C). Steep for 5 minutes — longer gives a deeper colour and stronger flavour. Strain and set aside to cool for 10 minutes.

While the tea is still warm, stir in 1–2 tablespoons of raw honey or maple syrup until fully dissolved. Squeeze in the juice of 1 lemon and stir. Taste and adjust sweetness or tartness as needed. Pour into a jug and add 500ml of cold still water to dilute.

Fill four glasses with ice. Pour the hibiscus lemonade over the ice and garnish with a slice of lemon and a few fresh mint leaves. Serve immediately. Store any leftovers in the fridge for up to 2 days — shake or stir before serving.