Ingredients
1
cup fresh strawberries, stems removed, rinsed
2
cups fresh raspberries, rinsed
1 1/2
cups sugar
3
cups boiling water
4
hibiscus tea bags
1
cup fresh lemon juice (about 6 lemons)
1
cup cold water
Ice
Preparation
In 2-quart saucepan, mix both berries and sugar. Heat over medium heat 6 to 8 minutes, stirring occasionally, until berries release their juices and sugar is dissolved.
Using immersion blender or in regular blender, puree berry mixture until smooth. Pour mixture through fine mesh strainer set over large bowl; press berries to extract as much puree as possible. Discard solids; set berry syrup aside to cool to room temperature.
In 4-cup glass measuring cup, combine boiling water and tea bags; let steep 5 minutes. Remove bags; set tea aside to cool.
In large pitcher, mix lemon juice and water. Add cooled berry syrup and hibiscus tea; stir well to combine. Serve over ice.
