Iced Hibiscus-Rosehip Cooler with Strawberries
A cold-brewed iced cooler that turns the Skin & Beauty Blend into a vivid pink-red, strawberry-infused refresher — naturally tart, naturally caffeine-free, and built for hot afternoons.
Cold-brewing the Skin & Beauty Blend is arguably its best format: the long, slow steep extracts hibiscus and rosehip's color and tartness while leaving behind the slightly grassier edge that nettle and dandelion can give in a fast hot steep.
Muddled strawberries reinforce the tea's natural berry-like tartness rather than masking it, and their juice deepens the color into an almost magenta hue that makes this cooler as striking to look at as it is to drink.
A splash of sparkling water at the end lightens the texture and turns this from a simple iced tea into something closer to an herbal soda — a good non-alcoholic option to set out for guests alongside actual cocktails.
This is a forgiving recipe: swap strawberries for raspberries or watermelon, adjust the sweetener to taste, and scale it up easily in a pitcher for a crowd. The base ratio of tea to fruit to sparkling water is what matters most.
Ingredients
- 4 Skin & Beauty Blend tea bags (or 4 tbsp loose blend)
- 4 cups cold water
- 1 cup fresh strawberries, hulled and halved
- 2 tbsp honey or agave syrup
- 1 tbsp lime juice
- 1 cup sparkling water
- Ice cubes
- Mint leaves and extra strawberry slices, for garnish
How to make it
- 1Combine tea bags and cold water in a pitcher. Refrigerate 8–10 hours or overnight.
- 2Remove tea bags. In a separate bowl, muddle the strawberries lightly with the honey and lime juice.
- 3Strain the muddled strawberry mixture into the cold-brewed tea, pressing to extract the juice. Discard the pulp.
- 4Fill glasses with ice, pour the strawberry-tea mixture about three-quarters full, then top each glass with a splash of sparkling water.
- 5Garnish with mint leaves and a strawberry slice on the rim.
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