Hibiscus-Tangerine Iced Tea
- 12 hibiscus tea bags
- 4 cups boiling water
- 2 cups fresh tangerine juice, plus 1 thinly sliced tangerine
- Ice
- In a heatproof bowl, cover the tea bags with the boiling water.
- Let steep for 20 minutes.
- Strain the tea through a fine sieve into another heatproof bowl.
- Let cool to room temperature, then stir in the tangerine juice.
- Divide the tea and all but 4 tangerine slices among 4 ice-filled glasses.
- Garnish with the reserved tangerine slices.
boiling water, tangerine juice
Taken from www.foodandwine.com/recipes/hibiscus-tangerine-iced-tea (may not work)